Directions
Wash and slice potatoes on the bias, about 1/2-inch thick. Toss with a little EVOO, salt and pepper, then bake in 400° oven for about 15 minutes (potatoes should be al dente). Let potatoes cool. Toss roasted fingerlings with baby arugula and herb vinaigrette. Plate, then top with shaved Parmesan. Oil salmon filet with olive oil, add salt and pepper, then grill to your liking. Start with about 4 minutes per side for medium-rare to medium (thicker filets take longer). Garnish with a lemon wedge—Enjoy! (Recipe by Chef Arnulfo Tellez, and supplied by the Marine Stewardship Council.)
