Ingredients
8 small red new potatoes (about 3/4 pound)
1 can artichoke hearts in water
1 tbsp. fresh thyme leaves
1 tsp. olive oil
Coarse salt and freshly ground pepper
1 skinless salmon fillet
1/2 c. Chopped flat-leaf parsley
1 tbsp. Dijon mustard
1 tbsp. white-wine vinegar
Preparation
Step 1Preheat oven to 475 degrees. In an 11-by-15-by-3/4-inch roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Arrange vegetables around sides of pan.Step 2Place salmon pieces in center of pan, and press them together to form one long piece (see note). Coat with remaining 1/2 teaspoon oil, and sprinkle all over with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is just cooked through, about 20 minutes.Step 3Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.Step 4Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.
