Salmon with Potato-Artichoke Hash

Roasting is a great way to get a rich taste without a lot of fuss. The intense heat concentrates flavors and helps foods brown, crisp, and caramelize.

  • Prep:
  • Total Time:
  • Servings: 4
Salmon with Potato-Artichoke Hash

Source: Everyday Food, March 2006


  • 8 small red new potatoes (about 3/4 pound), scrubbed and sliced 1/4 inch thick
  • 1 can (14 ounces) artichoke hearts in water, drained and halved
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon olive oil
  • Coarse salt and freshly ground pepper
  • 1 skinless salmon fillet (1 1/2 pounds), cut crosswise into four 6-ounce pieces
  • 1/2 cup chopped flat-leaf parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon white-wine vinegar


  1. Preheat 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.

  2. Place 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.

    Note: Pressing the salmon pieces together keeps them moist while the vegetables roast.

  3. Meanwhile, make sauce: Stir together 1/2 teaspoon salt, a pinch pepper, parsley, mustard, vinegar, and 1 tablespoon water.

  4. Gently separate salmon pieces, top with parsley sauce. Serve with vegetables.


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