Photo: Annabelle Breakey; Styling: Emma Star Jensen

YieldsServes 4Total Time40 mins
AuthorKimberley Hasselbrink

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.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
6

*Ask your fishmonger to remove bones, or go to sunset.com/salmonvideo to see how.

Ingredients

 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)

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
6

*Ask your fishmonger to remove bones, or go to sunset.com/salmonvideo to see how.

Salmon with Roasted Grapes and Arugula Salad