Cooking in the southeast of France is distinguished by fresh flavors and seasonal ingredients, as in this easy sheet pan dinner, which lets the flavor of wild salmon shine. Feel free to use any herbs you have on hand for this recipe, including dried ones. This versatile dish is also wonderful served at room temperature for a buffet or a picnic.
Salmon Provençal with Fingerling Potatoes and Cherry Tomatoes
- 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, about 6 oz. (185 g) each
- 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
1. Preheat an oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. 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.
3. Cut the potatoes in half lengthwise and cut any large ones in half crosswise as well. (You want the pieces to be about the same size.) In a bowl, toss together the potatoes and the 2 Tbs. olive oil. Place the potatoes, 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.
4. Sprinkle the parsley over the vegetables and pour the lemon juice over the salmon. Serve immediately. Serves 4.
Recipe adapted from Williams Sonoma Sheet Pan Suppers Cookbook, by Kate McMillan