Herby Salmon and Potato Salad

This easy sheet-pan dinner gives roasted potatoes and salmon the salad treatment by layering each ingredient on top of the last, optimizing cooking time for every element. Baby potatoes (or Yukon Golds that you’ve diced into smallish pieces) form a robust base, followed by marinated artichokes, which turn crispy in the oven. The seasoned fish fillets go on last and only need about 15 minutes to transform into buttery-soft baked salmon.

After the pan comes out of the oven, you’ll toss the veg with a few vibrant garnishes: herbs dressed in lemon juice, briny olives, and sweet pickled peppers. Breaking the individual salmon fillets into smaller, irregular pieces makes it easier to serve as a salad, but feel free to leave the fillets whole if you’d rather plate them as fish plus side dish. (Want to make it a bigger meal? Add on one of our favorite green bean recipes and some Parker House rolls.)

This sheet-pan salmon and potatoes recipe is well-suited for weeknight cooking (because it’s fast) or a dinner party (it’s easy and elegant). And since it all cooks in one pan, the prep time is minimal, and the cleanup is too. Can other salmon recipes do that? (Yes, yes they can. But try this one first.)