SHEET PAN SALMON WITH PARMESAN SAGE MAYO AND ROASTED BABY POTATOES

Preheat oven to 400°F and line a large rimmed baking sheet with parchment paper.

To prepare the potatoes, whisk the olive oil, mayo, salt, pepper, and parmesan cheese in a large bowl.  Add the potatoes and toss until they are well coated.  Place them on the prepared baking sheet and bake for 15 minutes until they begin to get tender when pierced with a fork.  Remove the pan from the oven and toss the potatoes.

Cut the salmon into portion sizes and season them on both sides with the salt and pepper.  Place them on the baking sheet pushing the potatoes aside as needed so the salmon lays flat on the parchment paper.

Combine the mayo, parmesan, chopped sage, and lemon juice in a small bowl and whisk to combine.  Divide this mixture between the salmon portions and spread it evenly over the tops of each piece of fish.

Place the pan back in the oven and cook for 12-15 minutes more until the fish is just barely cooked through and a fork slides easily in and out of the center of each filet (the fish should be very moist and almost translucent in the center).  The potatoes should also now be very tender.

Turn your broiler on high and place the pan 6-8” from the heat and broil for 1-2 minutes until the top of the fish is lightly charred.  Watch closely so that you do not burn the fish (depending on the strength of your broiler).

While the fish cooks, make the crispy sage.  Melt the 6 tablespoons of butter in a medium skillet over medium high heat.  When the butter starts to bubble add the sage leaves in a single layer.  Cook until the butter turns brown and sage is just crispy, about 1-1 ½ minutes.  Turn off the heat and set aside.  Try not to eat it all before you serve the dish!!

Serve the fish topped with the fried sage leaves.  Drizzle the brown butter from the sage leaves over the tops of the fish and potatoes.  DEVOUR!