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Salmon With Roasted Grapes and Arugula

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“I found this is a sunset magazine and had to try it. It is delish. As the editor wrote: This is a healthy dinner, thyme and arugula keep the sweetness of the grapes in balance. Nearly all the cooking is done on a single baking sheet. Wow... talk about no mess.”

Ingredients Nutrition


  1. Prehead broiler with a rack set 3" from heat. Toast pine nuts in a frying pan over medium-low heat until golden, stiring often, 4 to 7 minutes; pour into a bowl to cool.
  2. Set salmon and grapes on a rimmed baking sheet, leaving some space around the fish, drizzle everthing with 1 tablespoons oil and sprinkle with 1 teaspoons thyme and 1/4 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) 4-6 min., fillets will continue to cook as they sit, grapes should be a bit wrinkled, if not, transfer fish to a plate and broil the grapes a few minutes longer. Sprinkle fish and grapes with remaining 1/2 teaspoons thyme.
  4. In a small bowl whisk together remaining 5 tablespoons oil, 1/2 teaspoons salt and 1/4 tsp.pepper with the vinegar, mustard and garlic until emulsified. In a large bowl, toss arugula and 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 and serve with remaining dressing on the side and lemon wedges if desired.

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