Ingredients and Preparation
- Preheat oven to 425˚F.
- In a small bowl, mix together crème fraiche (or light mayonnaise) and mustard.
- Drizzle olive oil onto the bottom of a baking dish. Add potatoes and shake around until coated with the olive oil.
- Push potatoes together in center of baking dish and then place salmon, skin side down, on top. Season with salt and pepper and then top with the crème fraiche mixture.
- Bake for about 20 minutes, or until potatoes are tender and salmon is cooked through. Garnish with fresh parsley.