Careme

Instructions

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1. 1.

   Preheat the oven to 425°F with racks in the upper and lower thirds. Pat 12 oz coho salmon dry, cut into 2 portions, and season evenly with 7/8 teaspoon fine table salt. Refrigerate while preparing the vegetables.

2. 2.

   Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with 2 teaspoons olive oil, 5/8 teaspoon fine table salt, and 1/4 teaspoon black pepper. Spread into a single layer.

3. 3.

   Trim 12 oz Brussels sprouts and halve them through the stems. Toss on a second rimmed baking sheet with 2 teaspoons olive oil, 1/2 teaspoon fine table salt, and 1/4 teaspoon black pepper. Arrange cut sides down, leaving some space between them.

4. 4.

   Roast the potatoes on the lower rack for 10 minutes. Add the Brussels sprouts to the upper rack and continue roasting both vegetables for another 25 minutes, turning the potatoes and switching the sheets between racks halfway through. The potatoes should be golden and tender, and the sprouts browned at their edges.

5. 5.

   Meanwhile, core and finely dice 1 small Gala apple, about 6 oz, leaving its skin on. Mince 2 garlic cloves. Heat 1 teaspoon olive oil and 1 tablespoon unsalted butter in a small skillet over medium heat. Add the diced apple and cook for 5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds.

6. 6.

   Stir the following into the apple skillet:

   • 2 teaspoons Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 1 teaspoon fresh thyme leaves
   • 1/4 cup water

   Simmer gently for 3–4 minutes, stirring, until lightly thickened but still spoonable. Remove the apple-mustard sauce from the heat.

7. 7.

   When the vegetables have about 10 minutes left, place the seasoned salmon skin-side down in a small baking dish and brush with 1 teaspoon olive oil. Roast alongside the vegetables for 8–12 minutes, until the thickest part reaches 125°F. Remove and rest for 3 minutes.

8. 8.

   Gently rewarm the apple-mustard sauce over low heat if needed. Divide the potatoes and Brussels sprouts between two warm plates, place a salmon portion alongside, and spoon the sauce over the salmon.

Want more detail? See the temperature guide.