Wild Salmon and Potato Casserole

1 pound wild salmon fillet, skin removed

¾ tsp. salt

¼ tsp. pepper

1 pound new potatoes, sliced ¼ inch thick

¼ cup olive oil

1 tbsp. olive oil

1 lemon, sliced into ¼-inch-thick rounds

12 pitted black olives, such as niçoise or picholine

2 tbsp. fresh lemon juice

1 tbsp. fresh orange juice

2 tbsp. chopped basil

1 tsp. fresh thyme leaves

Preparation:

Preheat oven to 425ºF. Season the salmon fillet with ¼ teaspoon salt and 1/8 teaspoon pepper on both sides. Place the potatoes in a single layer in an 8 ½- by 11-inch casserole. Drizzle 1 tablespoon of the olive oil over the potatoes and sprinkle with ¼ 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 250ºF 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. Serves: 6.