Ingredients:

• 2 1/2 lbs. baby Yukon Gold potatoes, halved or quartered into 1″ pieces
•  5 tablespoons olive oil, divided
•  salt, to taste
•  black pepper, to taste
•  1/4 cup unsalted butter, melted
•  3 tablespoons lemon juice
•  3 tablespoons Dijon mustard
•  4 (6 oz) salmon fillets
•  parsley, for garnish if desired

Directions:

1. Preheat oven to 425 degrees. Cover the bottom of a large baking sheet with heavy duty aluminum foil and spray with cooking spray.
2. Add the potatoes to the pan and evenly drizzle with 3 to 4 tablespoons olive oil, salt, and pepper. Toss potatoes to cover evenly.
3. Bake for about 17-20 minutes, or until potatoes are about 75% done.
4. While the potatoes are baking add the butter to a microwave safe bowl. Melt the butter. Add the lemon juice and Dijon mustard. Stir well.
5. Remove the baking sheet from the oven and stir the potatoes. Add the salmon fillets to the pan and surround them with the potatoes. Drizzle the salmon with the remaining 2 to 3 tablespoons olive oil.
6. Pour about 2/3 of the lemon butter Dijon mixture over the salmon fillets. Evenly drizzle the remaining one-third over the potatoes. Some of the mixture will runoff the salmon fillets.
7. Season the salmon with salt and pepper.
8. Bake for about 10-15 minutes, or until the salmon and potatoes are done. The salmon should flake easily with a fork and the potatoes should be fork tender. 
9. Remove pan from oven and serve hot.