Salmon with Roasted Potatoes and Greens

This is a whole dinner, so doesn't really fit the usual recipe paradigm. But it was so delicious, it needed to be documented.

Set oven to 400. On a baking sheet greased with olive oil, place diced yukon gold potatoes and diced sweet potatoes. Sprinkle on some kosher salt. Roast about 40 minutes until crispy on the outside and soft in the middle.

Meanwhile, cook your greens. We used swiss chard, so we tore the leaves off the stems and put them in a covered sauce pan over med heat until wilted. Dice the stems and saute with garlic and olive oil. Throw in the leaves and combine.

Put the oven up to 500 for the salmon. Put some olive oil, tarragon, and chevril in a baking pan. Place the salmon skin up into the pan. For a 1 1/2-2 inch filet, cook for 7 minutes. Then flip the salmon over, put a pat of butter on top and put it back int the oven for 4-7 minutes more depending on how you like your fish.