Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette

Ingredients

• 1 (1 1/2) pound salmon fillet
• 1/2 teaspoon mustard seed
• 1 teaspoon coriander seed
• Kosher salt and freshly ground black pepper
• 4 tablespoons olive oil, divided
• 4 sunchokes, very thinly sliced
• 1/2 cup parsley leaves
• 1 tablespoon lemon juice
• 1 tablespoon grainy mustard

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