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

Preheat the oven to 400°F (200°C).
Scrub the russet potatoes clean and pat dry. Pierce each potato a few times with a fork.
Rub the potatoes with olive oil and season with a pinch of salt and freshly ground black pepper.
Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the potatoes are tender and crispy on the outside. You can check doneness by inserting a fork or knife—if it goes in easily, they’re done.
2. Prepare the Hot Honey Garlic Salmon:
While the potatoes are baking, preheat the oven to 375°F (190°C) if you plan to bake the salmon, or use a stovetop if you prefer pan-searing.
In a small bowl, whisk together honey, minced garlic, olive oil, soy sauce (if using), salt, and black pepper.
Place the salmon fillets on a baking sheet lined with parchment paper. Brush the honey garlic mixture generously over the salmon.
Roast the salmon for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
3. Make the Herb Pepperoncini Aioli: