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Salmon & Fall Vegetables with Bagna Cauda

  • 40 m
  • 40 m
Julia Clancy
“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.”


    • 1 pound fingerling potatoes, halved if large, and/or sweet potato, cut into ½-inch-thick wedges
    • 1 bunch broccolini, trimmed
    • 1 tablespoon extra-virgin olive oil
    • ½ teaspoon salt, divided
    • 1 pound salmon (see Tips)
    • 1 small fennel bulb, cut into ½-inch-thick wedges, fronds reserved
    • 2 medium heads Belgian endive, leaves separated
    • ½ small head radicchio, cut into ½-inch-thick wedges
    • Bagna Cauda
    • ⅓ cup extra-virgin olive oil
    • 2 cloves garlic, very thinly sliced
    • 8 anchovy fillets
    • 2 tablespoons sherry vinegar
    • 1 tablespoon butter


  • 1 Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.
  • 2 Toss potatoes (and/or sweet potato) and broccolini in a large bowl with 1 tablespoon oil and ¼ 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.
  • 3 Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining ¼ 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.
  • 4 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.
  • 5 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.
ALL RIGHTS RESERVED © 2018 Printed From 12/12/2018