Butter-Baked Salmon with Italian Salsa Verde and Roasted Potatoes – Volpi Foods

Ingredients

• 1½ small red potatoes, scrubbed and quartered
• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter, melted
• 1/2 teaspoon kosher salt
• as much freshly ground black pepper as you like
• 1 cup packed fresh flat-leaf parsley leaves, finely chopped
• 2 tablespoons capers, rinsed, drained and finely chopped
• 2 anchovy fillets, finely minced or mashed with the side of a knife
• 1 small clove garlic, minced or grated
• 2 tablespoon fresh lemon juice
• 1/4 cup extra virgin olive oil
• pinch kosher salt
• 4 tablespoons unsalted butter, melted
• Four 6-ounce, center-cut, skinless salmon fillets, 1-inch thick, pin bones removed
• kosher salt
• 2 rimmed quarter-sheet pans (or 9-inch-by-13-inch roasting pans or baking sheets)