Topped Potato with Herb Pepperoncini Aioli, Microgreens, & Hot Honey Garlic Roasted Salmon

This delightful dish features crispy baked potatoes topped with tangy herb pepperoncini aioli, sweet and spicy hot honey garlic salmon, and finished with fresh microgreens, capers, and a drizzle of olive oil. It’s a restaurant-quality meal that’s surprisingly easy to make at home!

Ingredients:
Baked Potatoes:
2 large russet potatoes
1–2 tablespoons olive oil
Pinch of salt and freshly ground black pepper
Hot Honey Garlic Salmon:
2 salmon fillets (about 6 oz each)
2 tablespoons honey (use hot honey or mix regular honey with chili flakes)
2 cloves garlic, minced (or 1 teaspoon garlic paste)
1 tablespoon olive oil
1 tablespoon soy sauce (optional, for added depth)
½ teaspoon salt
¼ teaspoon black pepper
Herb Pepperoncini Aioli:
½ cup mayonnaise (or Greek yogurt for a lighter option)
2–3 pepperoncini peppers, finely chopped
1–2 tablespoons pepperoncini brine (from the jar)
1 tablespoon fresh herbs, finely chopped (dill, parsley, or chives)
1 clove garlic, finely minced (optional)
Salt and pepper to taste
To Finish / Garnish:
A handful of microgreens (or baby greens)
Capers (optional)
Fresh dill sprigs (optional)
Extra black pepper
Drizzle of olive oil
Instructions:
1. Bake the Potatoes: