Wild Salmon and Potato Casserole with Citrus-Herb Vinaigrette - Restaurant Association of Nova Scoti

Ingredients

• One 1-pound wild salmon fillet, skin removed
• 3/4 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon pepper
• 1 pound new potatoes, sliced 1/4 inch thick
• 1/4 cup plus 1 tablespoon olive oil
• 1 lemon, sliced into 1/4-inch-thick rounds
• 12 pitted black olives, such as niçoise or picholine
• 2 tablespoons fresh lemon juice
• 1 tablespoon fresh orange juice
• 2 tablespoons chopped basil
• 1 teaspoon fresh thyme leaves