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Note the salmon needs to be marinated the morning of the day you are going to have it for supper.
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1.
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In a glass roasting dish (big enough to fit the salmon) drizzle olive oil.
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Add half of the listed amounts of mayo, mustard, basil paste, soy sauce and garlic powder into the dish and mix to combine.
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Place the salmon into the dish on top of the marinade.
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Then place the other half of these ingredients on top and brush all over the top.
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Sprinkle the diced green onion over the top then finish with a dusting of brown sugar, dill and parsley.
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Cover with a sheet of foil, put dish into the fridge and marinate for several hours.
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2.
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Once the salmon has marinated, wash baby potatoes and cut them into halves.
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Preheat oven to 385 degrees F. Remove the salmon from the fridge.
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3.
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Add potatoes into a large pot and cover with water.
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Bring to a boil then boil for about 10 minutes.
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4.
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Drain the water and set potatoes aside.
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In a glass roasting dish (big enough to fit the potatoes into in a single layer) drizzle olive oil to cover the bottom of the dish.
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5.
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Chop up the cloves of garlic and put the garlic into the dish.
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Mix with the oil.
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6.
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Throw the potatoes in and coat the potatoes with the oil and garlic.
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Sprinkle rosemary, paprika, sage, oregano, salt and pepper.
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7.
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Mix well and put in a 385 degrees F oven for about 20 minutes.
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8.
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When the potatoes have been cooking for 10 minutes place the salmon into the oven.
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9.
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Cook covered for 15 minutes then uncovered for an additional 5 minutes.
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10.
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Chop lettuce and green onion and put it into a large salad bowl.
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Dress with salt, pepper, olive oil and a few drops of balsamic vinegar.
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11.
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Toss and place some salad in the middle of a plate, put a piece of salmon on top and place the roasted potatoes to one side.
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12.
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Play with your creative side and create a canvas of art with your food.
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Garnish with some parsley.
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13.
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Serve and enjoy.
