Wild Salmon and Potato Casserole with Citrus-Herb Vinaigrette
One 1-pound wild salmon fillet, skin removed
3/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper
1 pound new potatoes, sliced 1/4 inch thick
1/4 cup plus 1 tablespoon olive oil
1 lemon, sliced into 1/4-inch-thick rounds
12 pitted black olives, such as niçoise or picholine
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
2 tablespoons chopped basil
1 teaspoon fresh thyme leaves
Preheat oven to 425* F. Season the salmon fillet with 1/4 teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 1/2- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper; roast in the oven for 15 minutes. Remove from oven and layer half the lemon slices over potatoes.
Lay the fillet over the lemon slices, top with remaining lemon slices and olives, and return to oven. Reduce oven temperature to 250* F and roast until salmon and potatoes are cooked through -- about 40 minutes. Whisk the remaining olive oil, lemon juice, orange juice, remaining salt, and remaining pepper in a small bowl. Stir in the basil and thyme and drizzle over the warm salmon. Serve immediately.