Potato, Olive, and Tomato Salad with Pan Seared Salmon | Idaho Potato Commission

Ingredients

• 1 pound fingerling potatoes, halved
• 1 pound cherry tomatoes, halved
• 1 18-ounce jar of pitted Castelvetrano green olives, crushed
• 1 shallot, thinly sliced
• ¼ cup tender tarragon leaves
• ½ cup parsley, chopped
• 1 shallot, minced
• Juice of 1-2 lemons (1/3 cup)
• 1 tablespoon honey
• 2 tablespoons white vinegar
• ½ cup olive oil
• Salt
• pepper
• 4 6-ounce portions of salmon, skin on
• 1 teaspoon olive oil