8 new potatoes, sliced 1/4-inch thick
1 can (14 ounces) artichoke hearts in water, drained and halved
1 tablespoon fresh thyme leaves
1 teaspoon olive oil
1 and 1/2 pounds skinless salmon fillet, cut crosswise into 3 or 4 pieces
chopped fresh flat-leaf parsley, for garnish
Preheat oven to 375 degrees. In a large roasting pan, toss together potatoes, artichokes, thyme, 1/2 teaspoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Push vegetables to sides of pan. Arrange salmon pieces in center of pan, and gently press them together to form one long piece. Coat with remaining 1/2 teaspoon oil, and sprinkle evenly with salt and pepper. Roast, turning the vegetables once, until lightly browned and tender and salmon is opaque throughout, about 20 minutes. Gently separate salmon pieces. Serve immediately on top of hash, garnished with chopped parsley.