The potatoes, artichokes and salmon all go in the same roasting pan, making cleanup easy.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 475 degrees. In an 11-by-15-by-2 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.

  • Place salmon pieces in center of pan, and press them together to form one long piece. 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.

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

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

Cook's Notes

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

Reviews (1)

5 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
This was DELICIOUS! I have two children who are picky eaters so I baked the potatoes & artichokes a little bit before putting the salmon in to make them a bit crispier for them. Additionally I doubled the "sauce" for the salmon. It was incredibly good and very easy. Plus..the presentation made it look much more complicated than it actually is. It was really yummy and I highly recommend trying this!!