Salmon With Roasted Vegetables

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2 onions

4 carrots

2 large zucchinis

1 large sweet red pepper

1 can (14 oz/398 ml) artichoke hearts

2 tbsp olive oil

4 cloves garlic , minced

4 chopped anchovies , (or 1 tbsp/15ml anchovy paste)

2 tsp dried thyme

3/4 tsp salt

3/4 tsp pepper

2 tbsp white wine vinegar

4 (each about 6 oz/175g) salmon fillets , 1 inch/2.5 cm thick

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