Sweet Potato, Salmon, and Forest Mushroom Lasagna

Remove skin from salmon. Slice each fillet horizontally into 3 layers; brush with olive oil. Place on oiled baking pan; season with salt and pepper.

Remove stems from portobellos; discard. Cut each cap on the bias into three 1⁄2-in. thick slices. Brush mushrooms with olive oil; place in a baking pan.

Peel sweet potatoes; slice lengthwise 1⁄8-in. thick into 18 slices. Season with salt and pepper. Heat 2 tbsp. oil in large sauté pan. Sauté potatoes in batches in hot oil until lightly browned and cooked through, about 2 min. per side.

Preheat oven to 400ºF. In saucepan, sauté minced shallots in remaining 2 tbsp. oil. Add vermouth; reduce until almost dry. Pour in cream; simmer to syrupy consistency. Stir in chives; keep warm.

Roast salmon layers for 2-3 min., until just flaky. Roast mushrooms slices for 8 min.

To plate “lasagna,” layer salmon, sweet potatoes, and mushrooms. Repeat layering twice more, ending with mushrooms. Pour sauce over and around each serving, dividing evenly among the plates.