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

In a small bowl, combine the mayonnaise (or Greek yogurt), finely chopped pepperoncini peppers, pepperoncini brine, fresh herbs, and minced garlic (if using).
Stir until well combined and season with salt and pepper to taste. Adjust the brine if you prefer more tang.
4. Assemble the Dish:
Once the baked potatoes are done, carefully slice them open and fluff the insides with a fork.
Top each potato with a generous dollop of the herb pepperoncini aioli.
Place a piece of the hot honey garlic salmon on top of each potato.
Garnish with fresh microgreens (or baby greens), capers, dill sprigs, and a drizzle of olive oil. Finish with a sprinkle of extra black pepper.
5. Serve:
Serve immediately and enjoy this flavorful, balanced dish of crispy potatoes, spicy-sweet salmon, and creamy aioli!
Tips:
For Extra Spice: Add more chili flakes to the honey garlic sauce or drizzle some extra hot honey over the finished dish.
Use Other Greens: If you don’t have microgreens, fresh spinach, arugula, or baby kale will work well as a garnish.
Make it Lighter: Swap the mayo in the aioli for Greek yogurt to reduce the calorie count without sacrificing creaminess.
This dish makes a fantastic dinner that’s both hearty and light, with vibrant flavors that will impress!