- 8 small red new potatoes, scrubbed and sliced 1/4-inch thick
- 1 (14 ounce) can artichoke hearts in water, drained and halved
- 1 tablespoon fresh thyme leaves
- 1 teaspoon olive oil
- Coarse salt and freshly ground pepper
- 4 (6 ounce) skinless salmon fillets
- 1/2 cup chopped flat-leaf parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon white-wine vinegar
- Preheat oven to 475 degrees F. 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 1/4 teaspoon pepper. Arrange vegetables around sides of pan.
- 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.
- 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.