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1
Heat oven to 400F Line 2 baking sheets with foil, then brush 1 teaspoons of the oil over each.
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2
Arrange tomato slices in a single layer over one of the baking sheets.
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3
Season with 1/4 teaspoons each of the salt and pepper.
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4
Roast tomatoes for 20-25 minutes, then cut into 1-inch chunks.
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5
Set aside.
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6
Use the slicing side of a box grater or mandoline.
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7
Slice potatoes into very thin disks, discarding ends.
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8
Arrange potato slices in a single layer on second baking sheet.
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9
Add them to oven and roast until golden brown and crispy, about 15 minutes.
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10
Set aside.
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11
While potatoes and tomatoes roast, remove any bones from the salmon.
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12
Season both sides wirth 1/4 teaspoons each of salt and pepper.
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13
In a large oven-safe skillet over medium-high, heat remaining 2 teaspoons oil.
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14
When oil is very hot, slide salmon fillets into pan and cook until golden on underside, about 5 minutes.
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15
Carefully turn salmon over and cook until golden brown on the second side, about another 4 minutes.
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16
Place skillet in oven.
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17
Bake for about 5 minutes or until salmon is just opaque at the center.
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18
Transfer fish to serving plates and cover to keep warm.
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19
Return skillet to medim heat on stovetop.
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20
Add peppers, arugula and capers.
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21
Stir until greens are wilted, 1-2 minutes.
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22
In a small bowl, stir together vinegar and cornstarch, then add mixture to skillet.
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23
Add tomatoes and stir until relish is heated through and slightly thickened, 1-2 minutes.
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24
Top each serving of salmon with potato slices and arugula and tomato relish.
