Salmon & Fall Vegetables with Bagna Cauda

A platter full of salmon and roasted and raw vegetables alongside a bold, bright dip lets everyone choose their own dining adventure.

1 pound fingerling potatoes, halved if large, and/or sweet potato, cut into 1/2-inch-thick wedges
1 bunch broccolini, trimmed
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt, divided
1 pound salmon (see Tip, below)
1 small fennel bulb, cut into 1/2-inchthick wedges, fronds reserved
2 medium heads Belgian endive, leaves separated
1/2 small head radicchio, cut into 1/2-inch-thick wedges

BAGNA CAUDA
1/3 cup extra-virgin olive oil
2 cloves garlic, very thinly sliced
8 anchovy fillets
2 tablespoons sherry vinegar
1 tablespoon butter

1. Preheat oven to 425°F. Coat a large rimmed baking sheet with cooking spray.

2. Toss potatoes (and/or sweet potato) and broccolini in a large bowl with 1 tablespoon oil and 1/4 teaspoon salt. Transfer the potatoes to the prepared baking sheet (leave the broccolini in the bowl). Roast the potatoes, turning once halfway, for 15 minutes.

3. Push the potatoes to the edges of the baking sheet. Place salmon in the middle of the pan and season with the remaining 1/4 teaspoon salt. Arrange the broccolini around the salmon. Roast until the vegetables are tender and the salmon is just cooked through, 6 to 10 minutes.

4. Meanwhile, to prepare bagna cauda: Heat oil and garlic in a small saucepan over medium-low heat until the garlic is fragrant, about 2 minutes. Add anchovies and lightly crush until they flake apart. Add vinegar and butter; cook over very low heat, stirring often, for 2 minutes more.

5. Arrange the salmon, potatoes and broccolini with fennel, endive and radicchio on a platter. Garnish with the reserved fennel fronds, if desired. Serve with the bagna cauda for dipping or drizzling.

SERVES 4