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Salmon with Roasted Grapes and Arugula Salad

Photo: Annabelle Breakey; Styling: Emma Star Jensen

Total time 40 mins

Serves 4

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.


  • 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)

Nutrition 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

How to Make It

  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.

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