Salmon & Fall Vegetables with Bagna Cauda

Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.

Toss potatoes (and/or sweet potato) and broccolini in a large bowl with 1 tablespoon oil and 1/4 teaspoon salt. Transfer the potatoes to the prepared baking sheet (leave the broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 minutes.

Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining 1/4 teaspoon salt. Arrange the broccolini around the salmon. Roast until the vegetables are tender and the salmon is just cooked through, 6 to 10 minutes.

Meanwhile, to prepare bagna cauda: Heat oil and garlic in a small saucepan over medium-low heat until the garlic is fragrant, about 2 minutes. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, for 2 minutes more.

Arrange the salmon, potatoes and broccolini with fennel, endive and radicchio on a platter. Garnish with the reserved fennel fronds, if desired. Serve with the bagna cauda for dipping or drizzling.