1 tea. olive oil
salt and pepper, tt
1 can artichoke hearts, drained
2 lbs. small new potatoes, steamed
1 lb. asparagus, steamed (green beans, steamed or zucchini, sauteed can be substituted,)
1/2 lb. cherry tomatoes, halved
1 can cannellini beans
1 can garbanzo beans
Preheat oven to 425 deg. F. Place salmon, skin side down. Brush with olive oil and season with salt and pepper. Roast for @ 20 minutes.
To serve, arrange the salmon on a platter and arrange the vegetables around the salmon. Sprinkle a little olive oil and tarragon on the beans.
Make the aioli sauce in a small bowl and serve with a serving spoon.
1/2 cup mayo
1 tea. lemon zest
1 Tab. lemon juice
1 clove garlic, minced
Source: the Back in the Swing Cookbook, Barbara Unell, Judith Fertig