Good Eats By Rose

Preheat the oven to 425 °F (218 °C) degrees.
Slice the baby potatoes in quarters and add them to a large baking tray. Add 2 tbsp olive
oil, 1 tsp paprika, 1 tsp salt, and 1 tsp pepper. Bake the potatoes in the oven for 10
minutes.
Meanwhile, chop the pistachios until they’re in smaller, uneven pieces, and set aside. Take 4 California Prunes and chop them into small pieces, then set aside. Leave the remaining California Prunes whole.
Spread 1 tbsp dijon mustard onto each salmon fillet, covering the top and sides. Season
the fillets by adding salt, pepper, and chilli flakes to taste. If 10 minutes has passed, take
the potatoes out of the oven.
To form the sweet and nutty crust of the salmon, sprinkle the chopped pieces of California Prunes evenly on top of each salmon fillet, and then evenly spoon on top the chopped pistachios. Gently pat down the pistachios to stick them down. If you have extra pistachios bits laying around, stick them to the sides of the salmon or simply add the rest into the whole dish to ensure nothing goes to waste.
To make room for the salmon, spread half of the baked potatoes toward one side of the baking tray, and the other half toward the other side. Place the salmon pieces side by side in the middle of the tray.
Add the rest of the ingredients: place a half lemon onto each side of the tray with the potatoes; add a handful of cherry tomatoes onto each side; sprinkle the minced garlic all over; add 4 whole California Prunes, 2 on each side; finally, add 3 sprigs of broccolini onto each side.
Pour 3 tbsp of olive oil all over, along with additional salt and pepper to taste. Place the tray back in the oven and bake for 15 minutes, or until your salmon is cooked through (this may vary depending on thickness of the salmon).
Remove from the oven and serve for two. Be sure to squeeze the juicy baked lemon over everything and enjoy!