Ingredients
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
Preparation
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.
