Yield: 4 Servings

Ingredients
Potatoes
10 small red-skinned potatoes, thinly sliced
1 medium shallot, chopped
2 tbs. olive oil
Salt and pepper, to taste

Salmon
4 6-ounce skinless salmon fillets
1 large egg, beaten
1/2 cup flour
1/8 tsp. ground pepper
1/2 tsp. salt
1/4 cup chopped fresh parsley
1 tbs. grated lemon peel
1 cup sliced almonds, chopped
2 tbs. olive oil
6 tbs. dry white wine
3 tbs. fresh lemon juice
1/2 tbs. butter

Instructions
Preheat oven to 375. Lightly oil an 8x8-inch baking dish with pan spray. Place layer of potatoes on bottom, slightly overlapping slices. Sprinkle with salt and pepper. Add thin layer of shallots and drizzle with olive oil. Continue to layer until all potatoes are used. Sprinkle any remaining shallots and olive oil on top and bake at 375, uncovered, for 50 minutes. Increase heat to 450 and bake an additional 10 minutes, or until top layer is brown and crispy.

While potatoes are baking, mix almonds, parsley, lemon peel, 1/2 tsp. salt and 1/8 tsp. pepper on plate. Place flour on another plate. Sprinkle salmon with salt and pepper. Flour both sides of salmon, shaking off excess. Lightly brush one side of salmon with beaten egg. Press egg side of salmon into almond mixture.

Warm oil in large heavy skillet over medium heat. Once hot, add salmon to oil, almond-coated side down, and cook until crust is brown, about 5 minutes. Flip salmon over and cook until opaque in center, about 5 minutes. Transfer salmon onto plates, covering loosely with aluminum foil to keep warm.

Scrape bits out of pan and return to stove. Increase heat to medium-high. Carefully add wine (oil might splatter) and cook until reduced by third, about 5 minutes. Reduce heat to low, add lemon juice and butter, and stir for 1 minute.

Serve salmon over potatoes and drizzle sauce over top.