To keep the salmon pieces moist as they roast, they are gently pressed together in the pan. A rustic potato-and-artichoke hash is cooked alongside. Slice the potatoes on a mandoline or with a very sharp knife to make thin, uniform pieces.

　　

Ingredients

serves 4

　　8 new red 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 (or 1/4 teaspoon dried)

　　1 teaspoon olive oil

　　Coarse salt and freshly ground pepper

　　1 1/2 pounds skinless salmon fillet, cut crosswise into 4 pieces

　　1 tablespoon Dijon mustard

　　1 tablespoon white-wine vinegar

　　1/2 cup packed coarsely chopped fresh flat-leaf parsley

　　1 tablespoon water

　　

Step 1

Preheat oven to 475°F. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push vegetables to sides of pan.

　　

Step 2

Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, 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.

　　

Step 3

Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.

　　

Step 4

Gently separate salmon pieces. Serve immediately, on top of hash, spooning parsley sauce over fish.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.