SHEET PAN PARMESAN SAGE SALMON AND ROASTED SWEET AND GOLD PARMESAN POTATOES

Preheat oven to 425°F and line a large rimmed baking sheet with parchment paper.

To prepare the potatoes, whisk the olive oil, mayo, salt, pepper, and parmesan cheese in a large bowl.  Add the potatoes and toss until they are well coated.  Place them on the prepared baking sheet and bake for 20 minutes until they begin to get tender when pierced with a fork.  Remove the pan from the oven and toss the potatoes.

Cut the salmon into portion sizes and season them with the salt and pepper.  Place them on the baking sheet pushing the potatoes aside as needed so the salmon lays flat on the parchment paper.

Combine the mayo, parmesan, chopped sage, and lemon juice in a small bowl and whisk to combine.  Divide this mixture between the salmon portions and spread it evenly over the tops of each piece of fish.

Place the pan back in the oven and cook for 18-20 minutes more until the fish is just cooked through and lightly browned on top.  A fork should slide easily in and out of the center of each filet (the fish should be very moist and almost translucent in the center).  Total cook-time will depend on the thickness of your filets.  The potatoes should also now be lightly browned, crispy on the outside, and very tender when pierced with a fork.

While the fish cooks, make the crispy sage.  Melt the 6 tablespoons of butter in a medium skillet over medium high heat.  When the butter starts to bubble add the sage leaves in a single layer.  Cook until the butter turns light brown and sage is just crispy, about 1-1 ½ minutes.  Turn off the heat and set aside.  Try not to eat it all before you serve the dish!!

Serve the fish topped with the fried sage leaves.  Drizzle the brown butter from the sage leaves pan over the tops of the fish and potatoes.  DEVOUR!