In this family-style meal, a platter full of salmon and roasted and raw vegetables--served with a Northern Italian-inspired garlic-anchovy dip--lets everyone choose their own dining adventure. Serve with crusty bread and white wine. Source: EatingWell Magazine, September/October 2017

Julia Clancy


Ingredient Checklist
Bagna Cauda


Instructions Checklist
  • 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.


Tips: There are plenty of wild and farmed salmon that are rated Best Choice and Good Alternative by Monterey Bay Aquarium's Seafood Watch program. Download the app for the most up-to-date information.

Nutrition Facts

537 calories; 30.4 g total fat; 6.3 g saturated fat; 67 mg cholesterol; 705 mg sodium. 1482 mg potassium; 35.2 g carbohydrates; 7 g fiber; 5 g sugar; 31.1 g protein; 2095 IU vitamin a iu; 86 mg vitamin c; 82 mcg folate; 153 mg calcium; 2 mg iron; 74 mg magnesium;