Salmon with Roasted Grapes and Arugula Salad

Salmon with Roasted Grapes and Arugula Salad Recipe

Photo: Annabelle Breakey; Styling: Emma Star Jensen

In this healthy weeknight dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet.

Serves 4


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1/4 cup pine nuts
4 sockeye salmon fillets (each 6 oz. and about 1/2 in. thick), pin bones removed*
2 cups seedless red grapes
6 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons finely chopped fresh thyme leaves, divided
3/4 teaspoon fine sea salt, divided
1/2 teaspoon pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
6 cups loosely packed baby arugula
Lemon wedges (optional)


Total: 40 Minutes

1. Preheat broiler with a rack set about 3 in. from heat. Toast pine nuts in a medium frying pan over medium-low heat until golden, stirring often, 4 to 7 minutes. Pour into a bowl and let cool.

2. Set salmon and grapes on a rimmed baking sheet, leaving some space around fish. Drizzle everything with 1 tbsp. oil and sprinkle with 1 tsp. thyme and 1/4 tsp. each salt and pepper. Turn fish and grapes to coat, setting salmon skin side down if fillets have skin.

3. Broil until fish is still a bit rare in center (cut to test), 4 to 6 minutes; fillets will continue to cook as they sit. Grapes should be a bit wrinkled; if not, transfer fish to a plate and broil grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 tsp. thyme.

4. In a small bowl, whisk together remaining 5 tbsp. oil, 1/2 tsp. salt, and 1/4 tsp. pepper with the vinegar, mustard, and garlic until emulsified. In a large bowl, toss arugula with half of pine nuts and a third of balsamic dressing.

5. Arrange salad on a platter. Set salmon on top, overlapping pieces a bit. Gently combine remaining pine nuts with grapes; spoon grape mixture over fish. Serve with remaining dressing on the side and lemon wedges if you like.

*Ask your fishmonger to remove bones, or go to to see how.

Created date

September 2015

Nutritional Information

Calories 596
Caloriesfromfat 62 %
Protein 39 g
Fat 42 g
Satfat 6 g
Carbohydrate 18 g
Fiber 1.8 g
Sodium 411 mg
Cholesterol 105 mg