Past Recipes
Thyme-Roasted Salmon

Thyme-Roasted Salmon with Fingerling Potatoes, Broccoli, and Caper Vinaigrette

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Recipe Details


This recipe has all the elegance of a Paris bistro classic with all the ease of a weeknight meal. Crispy roasted fingerling potatoes, broccoli, and salmon roast on a single sheet pan, making prep and cleanup a breeze. Finish the fish with a zingy caper vinaigrette studded with toasted pine nuts for crunch. And because the cooking is mostly hands off, you can relax with a well-deserved drink until dinner is ready. Santé!


  • Low Carb Diet

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Elana

By Chef Elana

Nutritional info

  • Calories 630
  • Protein 37g
  • Total Carb 46g
  • Total Fat 35g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • broccoli
    8 ounces
  • fingerling potatoes
    8 ounces
    fingerling potatoes
  • capers
    2 tablespoons
  • garlic
    1 clove
  • pine nuts
    1 tablespoon
    pine nuts
  • crushed red pepper
    1/8 teaspoon
    crushed red pepper
  • sherry vinegar
    1 tablespoon
    sherry vinegar
  • honey
    1 packet
  • salmon
    10 ounces
  • parsley
    1/8 ounce
  • thyme
    1/8 ounce

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Halve broccoli lengthwise. Cut lengthwise into 1 inch–wide florets with 1 inch–long stems. Halve potatoes lengthwise. Finely chop parsley leaves, discarding stems. Pick thyme leaves, discarding stems. Roughly chop capers. Mince garlic

  2. Toast pine nuts

    Toast pine nuts

    Arrange pine nuts in a single layer on a baking sheet and toast until golden, 2-3 minutes. Then, transfer to a small bowl and set aside, reserving baking sheet for next step. 

  3. Roast broccoli and potatoes

    Roast broccoli and potatoes

    On baking sheet from pine nuts, toss broccoli and potatoes with crushed red pepper (skip or use half for less heat), garlic, 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer, turning potatoes cut-side down. Transfer to oven and roast until potatoes and broccoli are almost tender, 12-13 minutes.

  4. Make caper vinaigrette

    Make caper vinaigrette

    While vegetables roast, in bowl with pine nuts, whisk together sherry vinegar, parsley, capers, and ½ packet honey (use remaining honey to sweeten a cup of tea). Season with ⅛ teaspoon salt and black pepper as desired. Whisking continuously, slowly add 1 tablespoon olive oil until fully combined. Set aside.

  5. Roast salmon

    Roast salmon

    Remove roasted vegetables from oven and push to edges of baking sheet. Pat salmon dry with paper towel and place skin-side down in center of baking sheet. Sprinkle thyme, ¼ teaspoon salt, and black pepper as desired over tops of fish, then drizzle over 1 teaspoon olive oil. Return baking sheet to oven and roast until salmon is cooked through and opaque, 8-10 minutes.

  6. Plate roasted vegetables and salmon

    Plate roasted vegetables and salmon

    Divide roasted broccoli and potatoes between serving dishes and top with thyme-roasted salmon. Spoon over caper vinaigrette. Dig in! 

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