Fresh! Hearty! Simple!
8 new red potatoes, scrubbed and sliced 1/4 inch thick
1 can (14 oz) artichoke hearts in water, drained and halved (I used 12oz marinated in a jar)
1 tablespoon fresh thyme leaves, or 1/4 teaspoon dried
1 teaspoon olive oil
Coarse salt and freshly ground pepper
1 1/2 lbs skinless salmon fillet, cut crosswise into 4 pieces
1 tablespoon Dijon mustard (I used double)
1 tablespoon white-wine vinegar (I used double)
1/2 cup packed coarsely chopped fresh flat-leaf parsley (I used double)
1 tablespoon water (I used double)
Preheat oven to 475F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 tsp oil, 1/2 tsp salt, and 1/4 tsp pepper. Push vegetables to sides of pan.
Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining oil (I used olive oil spray) and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.
Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.
Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.