Salmon is great anytime, and the potatoes in this dish are luxurious, and a pleasure to eat.
Start by peeling your potatoes, then select one potato to use for your pan roasted medallions. Cut these into even circles, and place them in a bowl of water until you’re ready to use them. You’ll need 3 medallions per layer, and you’ll make 3 layers when you plate the potatoes (so you’ll need 9 total medallions per portion).
Chop the remaining potatoes into large chunks, then bring them to a boil, and cook them until tender.
While your potatoes are cooking, drizzle your salmon with olive oil and a bit of lemon juice, then season with salt and pepper, and bake at 350 degrees until it’s just cooked (approximately 15 minutes depending on the size of your salmon).