Roast Salmon with Mustard Vinaigrette - dinner tonight!

1 1/2 pound salmon fillet
1 TBSP olive oil
Salt & pepper
3 tsp white vinegar or white wine vinegar
2 tsp Dijon mustard
1/2 cup olive oil
4 hard boiled eggs
3 tsp finely chopped parsley

1. Preheat oven to 450 degrees.
2. Place salmon skin side down on parchment lined baking sheet; drizzle w/1 TBSP olive oil and season w/salt & pepper.
3. Roast until beads of moisture form on the surface - about 25 minutes, then let cool to room temperature.
4. In a small bowl, wisk together vinegar, mustard, and olive oil.
5. Force the boiled eggs through a fine sieve (food mill) or process in a food processor. Pour into the vinaigrette.
6. Stir in the parsley.
7. Serve the salmon with the mustard vinaigrette drizzled over it.