Salmon Provencal with Fingerling Potatoes and Cherry Tomatoes
Simple cooking from the south of France is distinguished by fresh flavors and seasonal ingredients. Feel free to use any herbs you have on hand for this quick sheet pan dinner. This dish is also wonderful served at room temperature for an outdoor buffet or a picnic.
Ingredients
- 1 cup (6 oz./185 g) cherry tomatoes, preferably a mix of colors
- 2 Tbs. plus 2 tsp. olive oil
- Kosher salt and freshly ground pepper
- 4 center-cut wild salmon fillets (each about 6 oz./185 g)
- 2 Tbs. chopped fresh rosemary
- 2 Tbs. chopped fresh tarragon
- 1 lb. (500 g) fingerling potatoes
- 1 Tbs. chopped fresh flat-leaf parsley
- 1 Tbs. fresh lemon juice
Directions
Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
In a small bowl, toss together the cherry tomatoes and 1 tsp. of the olive oil, and season with salt and pepper. Brush the salmon with 1 tsp. of the olive oil and season with the rosemary, tarragon, salt and pepper. Set aside.
Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want them to be about the same size.) In a bowl, toss together the potatoes and the 2 Tbs. olive oil. Place, cut side down, on the prepared baking sheet and season with salt and pepper. Roast for 8 minutes, then stir the potatoes. Place the tomatoes and salmon on the pan and continue roasting until the potatoes are fork-tender, the tomatoes just begin to burst and the salmon is opaque throughout, 8 to 10 minutes longer.
Sprinkle the parsley over the vegetables and drizzle the lemon juice over the salmon. Serve immediately. Serves 4.
Adapted from Williams Sonoma Sheet Pan Suppers (Weldon Owen, 2016)