Sheet-Pan Salmon and Potatoes

• servings: 4 servings

Ingredients

1 lb. small waxy potatoes, halved or quartered

Extra-virgin olive oil (for drizzling)

Kosher salt, freshly ground pepper

1 12-oz. jar marinated artichokes, drained

4 4–6-oz. skinless salmon fillets

1½ cups (packed) tender herb leaves (such as parsley, dill, cilantro, and/or mint)

¼ cup coarsely chopped drained Peppadew peppers in brine

¼ cup torn pitted green olives

1 lemon, halved

Directions

Preheat oven to 425°. Place 1 lb. small waxy potatoes, halved or quartered, on a rimmed baking sheet. Drizzle with extra-virgin olive oil and season with kosher salt and freshly ground black pepper. Toss to coat, then arrange in an even layer. Roast until potatoes are almost tender, about 15 minutes.

Remove baking sheet from oven and scatter one 12-oz. jar marinated artichokes, drained, over potatoes. Roast until potatoes are just starting to brown, 5–7 minutes.

Meanwhile, pat four 4–6-oz. skinless salmon fillets dry with paper towels. Place on a plate and drizzle lightly with oil; season generously with salt and black pepper. Turn salmon to coat.

Remove baking sheet from oven and toss potatoes and artichokes with a spatula. Nestle salmon among vegetables. Roast until salmon is just opaque in the center and flakes easily with a fork and potatoes are completely tender and well browned, 10–15 minutes, depending on the thickness of your fish.

Transfer potatoes and artichokes to a large bowl. Add 1½ cups (packed) tender herb leaves (such as parsley, dill, cilantro, and/or mint), ¼ cup coarsely chopped drained Peppadew peppers in brine, and ¼ cup torn pitted green olives; toss to combine. Squeeze juice of 1 lemon, halved, over salad through a mesh sieve; discard seeds. Drizzle generously with oil; season with salt and black pepper. Toss again to combine.

Transfer salad to a platter. Break up salmon on baking sheet into large pieces with spatula; arrange over salad, nestling into vegetables.