Salmon and Fall Veggies with Bagna Cauda

"A platter full of salmon and roasted and raw veggies alongside a piquant dip lets everyone choose their own dining adventure!"
(serves 4)

Salmon and veggies:
Coconut* oil cooking spray
1 lb. fingerling potatoes, halved if large, and/or sweet potato cut into 1/2" thick wedges
1 bunch broccolini, trimmed
1 T. EVOO
1/2 t. kosher* salt, divided
1 lb. wild caught* salmon
1 small fennel bulb, cut into 1/2"wedges, fronds reserved
2 med. heads Belgian endive, leaves separated
1/2 small head radicchio, cut into 1/2" thick wedges

Bagna Cauda:
1/2 cup EVOO
2 cloves garlic, very thinly sliced
8 anchovy fillets
2 T. sherry vinegar
1 T. Kerrygold* butter

Preheat oven to 425. Coat a large rimmed baking sheet with cooking spray. Toss potatoes and broccolini in a large bowl with 1 T. oil and 1/4 t. salt. Transfer the potatoes to the prepared baking sheet (leave broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 min. Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining salt. Arrange the broccolinin around the salmon. Roast until the veggies are tender and the salmon is just cooked through, 6-10 min.
Meanwhile, to prepare the bagna cauda: Heat oil and garlic in a small saucepan over med.-low heat until the garlic is fragrant, about 2 min. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, 2 min. 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 bagna cauda for dipping or drizzling.

"Gracious words are always the right words."

Love,

MM