Hey AeroGardeners, want a delicious receipe for dinner tonight? Check out this receipe for ROASTED SALMON WITH POTATOES AND HERBED CRÈME FRAÎCHE, can you say yum! Courtesy of Epicurious.com

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

YIELD4 servings

1 1/2 pound small waxy potatoes, scrubbed
Kosher salt
2 tablespoons olive oil
Salmon and assembly:
1 1 1/2-pound piece skin-on salmon
1 tablespoon olive oil, plus more for drizzling
Kosher salt
1/2 cup crème fraîche
2 tablespoons chopped fresh chives, dill, and/or tarragon, plus tarragon and dill sprigs for serving
2 radishes, trimmed, thinly sliced

Place potatoes in a medium saucepan and add cold water to cover by 1"; season with salt. Bring to a boil, reduce heat, and simmer until tender, 15-20 minutes; drain and pat dry. Let cool slightly, halve potatoes and toss with oil; season with salt.
Salmon and assembly:
Preheat oven to 400°. Place salmon, skin side down, on a parchment-lined rimmed baking sheet; rub with 1 tablespoon oil and season with salt. Roast until medium-rare (mostly opaque but still slightly translucent in the center), 10-15 minutes. Break up salmon into pieces, removing skin if desired.
Whisk crème fraîche and chopped herbs in a small bowl; season with salt.
Spread herbed crème fraîche on plates and top with salmon, potatoes, radishes, and tarragon and dill sprigs; drizzle with oil.