Preheat oven to 425 degrees Fahrenheit.
Place the salmon on a baking sheet or dish lined with Gefen Parchment Paper. Squeeze the lemon over the salmon and season with salt and pepper.
Spread a generous layer of Tuscanini Vodka Sauce over the top of the salmon.
Using a mandoline or a sharp knife, thinly slice the potatoes.
In a bowl, toss the potato slices with the melted butter, garlic cube, and basil cubes until evenly coated. Arrange the potato slices in overlapping layers over the salmon, covering the surface completely.
Cover the salmon loosely with foil and bake for 15 minutes. Remove the foil and continue baking for an additional 10–12 minutes, or until the salmon is cooked through and the potatoes are tender and lightly golden.
Optional- For extra-crispy potatoes, place the salmon under the broiler for one to two minutes at the end of cooking, watching carefully to prevent burning.
Serve immediately and enjoy!
Directions
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Sponsored by Tuscanini
Photography and Styling by Bracha Benyowitz
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Looks delicious! Did you ever try it parve? Can I make for Shabbos?
We have not tried it parve, I'm not sure.
you mentioned that this can be served for shalosh seudos. but then you write - serve immediately. i was actually thinking how you keep the potatoes good for next day
Ashira said, "If serving for SS, I would take it out an hour before and serve it room temperature, but it wouldn’t taste as good as immediately.:
This recipe is absolutely delicious . So flavorfuI and tasty ! I made it for supper and it was a hit !! Easy to make, simple instructions and your family will enjoy it too ! Ashira has done it again !