CRISPY SALMON WITH ZHOUG AND ROASTED POTATOES

1. Preheat oven to 425. Toss potatoes with olive oil, salt and pepper. Place on a greased baking sheet and bake for about 15 minutes. Season salmon with 1 tbsp olive oil, salt, garlic powder and blackening seasoning. Remove potatoes and add salmon to sheet pan. Bake for about 10-15 minutes, depending on thickness of salmon. 
2. While the potatoes and salmon are baking, prepare the sauce. 
3. Add all ingredients (except oil) into a food processor or high speed blender. Blend until everything is mixed together and finely chopped. 
4. While the blender or food processor is running, slowly add olive oil. Blend until mostly smooth. 
5. Remove salmon and potatoes from oven. Serve salmon and potatoes with roasted veggies of choice and drizzle with Zhoug sauce. 
6. You can store the sauce in an airtight container in the fridge for 3-4 days.