4 6-oz. salmon fillets, skinned
2 lbs. Red Bliss potatoes, halved
4 sprigs fresh thyme, leaves stripped from stems
1 1/2 Tbsp. olive oil
Preheat oven to 400 degrees.
Toss potatoes in olive oil and thyme. Season lightly with salt and pepper.
Spread in baking pan and roast till golden brown, about 20 minutes, shaking pan occasionally to prevent sticking.
Meanwhile, place grill pan over medium-high heat. When hot, brush with olive oil.
Place salmon fillets in the grill pan, laying on a diagonal against the lines on the pan. Sprinkle each with a pinch of sea salt.
Cook on one side for 4 minutes, move the fillets one-quarter turn, and cook for another 3 minutes.
Remove the fillets to a baking pan, flipping over so grill marks are on the top, and place in the oven with the potatoes, for about 10 minutes, until just cooked through the middle. (NOTE: You could also mark the salmon on an outdoor grill. You should still finish the cooking in an oven.)
Place salmon on top of potatoes. Top with tomato relish.
8 Roma tomatoes, peeled and seeded, cut into quarters
1 tsp. each chopped shallot and garlic
1/2 Tbsp. olive oil
Combine tomatoes and olives in a bowl.
Heat olive oil in skillet over medium heat. Add shallot and garlic and sauté until light brown.
Add to bowl and toss to combine all ingredients.
Garnish with chopped chives.
Tarbell's is located at 3213 E. Camelback Road on the southeast corner of 32nd Street and Camelback Road.