Roasted Jerusalem Artichoke, Purple Potatoes and Salmon

Our school started a CSA that's two months old and I am really enjoying the benefits of farm fresh vegetables every week.  As a site administrator and volunteer, I get a bag of free vegetables every week that I volunteer.  I work for veggies, every Thursday since December.  Last week we got purple Peruvian potatoes, cauliflower,onions, kale, cabbage, and Jerusalem artichoke along with oranges and apples.  My family managed to eat the majority of the vegetables before the weekend was over, with the exception of the cabbage. I made Cauliflower couscous from the cauliflower and Bird Seed soup from the kale, potatoes and onions.  Last Friday I made the easiest and tastiest meal from four of the ingredients in the CSA bag.  Roasted potatoes, onions, Jerusalem artichokes with salmon and a salsa verde sauce from oranges and parsley from two weeks ago.  I am thinking of making melted cabbage with the only thing  left from my bag that I haven't eaten.  More on that later......stay tuned!

Roasted Jerusalem Artichoke, Purple Potatoes and Salmon
with Parsley Salsa Verde

4 large potatoes
5-6 large tubers of Jerusalem artichokes
1 large onion
1 1/2 pounds of salmon fillet, skin removed, cut into 4 equal pieces
1/2 cup of olive oil
11/2 teaspoon of salt and  fresh cracked pepper

Preheat oven to 420 degrees
Peel potatoes and and scrub Jerusalem artichoke, make sure you scrub them well because little bits of dirt will adhere to the ridges. Peel some of the Jerusalem artichoke skin if you can.  Cut the chokes, potatoes  and onions into small two inch pieces.  Line a large baking pan with foil and toss the vegetables with 1/4 cup of olive oil and salt and pepper.  Put pan into oven and bake, after 20-25 minutes check to see if the veggies are turning a golden brown, use a spoon to turn the vegetables for even coverage. Meanwhile, rub salmon with the remaining 1/4 cup of olive oil and sprinkle with salt and pepper.  Drape the salmon pieces over the vegetables and put back into the oven for another 10 -12 minutes.  Take care not to overcook salmon. The salmon should be slightly pink in the center. While salmon is cooking, prepare your salsa verde.

Salsa Verde
1 large bunch of parsley, roughly chopped
juice and grated rind of 1/2 a large orange
1/4 cups of white balsamic vinegar
1/2 cups of olive oil
1 teaspoon of capers
1 anchovy
1 teaspoon of salt plus fresh cracked black peppers
If you don't have capers and anchovy, you can skip them , it will still be delicious

Put everything in a blender and process until smooth.  It'll be  a bright green grassy color. So pretty against the orange of the salmon and purple of the potatoes.