Salmon with Potato-Artichoke Hash

• 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

1. Preheat oven to 475F.
2. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3. Push vegetables to sides of pan.
4. Arrange salmon pieces in center of pan, and gently press them together to form one long piece.
5. Coat with remaining 1/2 teaspoon oil, and sprinkle evenly with salt and pepper.
6. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes.
7. Meanwhile, make sauce: Stir together mustard, vinegar, parsley, and the water; season with salt and pepper.
8. Gently separate salmon pieces.
9. Serve immediately, on top of hash, spooning parsley sauce over fish.

potatoes, water, thyme, olive oil, salt, salmon fillet, mustard, whitewine vinegar, parsley, water

Taken from www.epicurious.com/recipes/food/views/salmon-with-potato-artichoke-hash-388001 (may not work)