Roasted Salmon With Sunchoke Galettes And Parsley Vinaigrette

1. 1

   Preheat oven to 425u00b0 F, dividing racks into upper and lower thirds. Line two large baking sheets with parchment. Combine mustard seed, coriander, a generous pinch of salt and pepper in a mortar; grind with a pestle to crack coriander seeds.

2. 2

   Place salmon on a baking sheet and rub with spice mixture, then 1 tablespoon olive oil. Roast salmon on upper rack until just cooked through, about 12 to 15 minutes total.

3. 3

   While salmon begins to roast, overlap sunchoke slices in small concentric circles on remaining prepared baking sheet, about 6 to 8 slices per galette. Drizzle galettes with 1 tablespoon oil and season with salt and pepper. Roast galettes on the bottom rack until crispy and browned, about 15 minutes.

4. 4

   While salmon and galettes roast, stir together remaining 2 tablespoons oil, lemon juice and mustard with parsley leaves; season with salt and pepper. Divide salmon into large pieces with two forks, and serve alongside galettes. Spoon vinaigrette over salmon.

* Per serving · 4 servings · Values may vary.