Thyme-Roasted Salmon with Fingerling Potatoes, Broccoli, and Caper Vinaigrette

Thyme-Roasted Salmon with Fingerling Potatoes, Broccoli, and Caper Vinaigrette

This recipe has all the elegance of a Paris bistro classic with all the ease of a weeknight meal. Crispy roasted fingerling potatoes, broccoli, and salmon roast on a single sheet pan, making prep and cleanup a breeze. Finish the fish with a zingy caper vinaigrette studded with toasted pine nuts for crunch. And because the cooking is mostly hands off, you can relax with a well-deserved drink until dinner is ready. Santé!

4

Servings

35 mins

Total cook time

Beginner

Skill level

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Total original price
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Main Ingredients

  • 1 pound broccoli
  • 1 pound fingerling potatoes
  • 1/4 ounce parsley
  • 1/8 ounce thyme
  • 1/4 cup capers
  • 2 cloves garlic
  • 2 tablespoons pine nuts
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons sherry vinegar
  • 1/2 ounce honey
  • 1 1/4 pounds salmon
  • olive oil
  • kosher salt
  • black pepper

Cooking Instructions

Step 1

Preheat oven to 425°F. Rinse all produce. Halve broccoli lengthwise. Cut lengthwise into 1 inch–wide florets with 1 inch–long stems. Halve potatoes lengthwise. Finely chop parsley leaves, discarding stems. Pick thyme leaves, discarding stems. Roughly chop capers. Mince garlic.

Step 2

Arrange pine nuts in a single layer on a baking sheet and toast until golden, 2-3 minutes (see recipe tip). Then, transfer to a small bowl and set aside, reserving baking sheet for next step.  

Step 3

On baking sheet from pine nuts, toss broccoli and potatoes with crushed red pepper (skip or use half for less heat), garlic, 2 tablespoons olive oil, .75 teaspoon salt, and black pepper as desired. Transfer half to a separate baking sheet and arrange in a single layer, turning potatoes cut-side down (see recipe tip). Transfer to oven and roast until potatoes and broccoli are almost tender, 12-13 minutes.

Step 4

While vegetables roast, in bowl with pine nuts, whisk together sherry vinegar, parsley, capers, and honey. Season with .25 teaspoon salt and black pepper as desired. Whisking continuously, slowly add 2 tablespoons olive oil until fully combined. Set aside.

Step 5

Remove roasted vegetables from oven and push to edges of baking sheets. Pat salmon dry with paper towel. Place 2 fillets skin-side down in center of each baking sheet. Sprinkle thyme, .75 teaspoon salt, and black pepper as desired over tops of fish, then drizzle over 1 tablespoon olive oil. Return baking sheets to oven and roast until salmon is cooked through and opaque, 8-10 minutes (see recipe tip).

Step 6

Divide roasted broccoli and potatoes among serving dishes and top with thyme-roasted salmon. Spoon over caper vinaigrette. Dig in! 

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe