Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 12 oz red potatoes and cut them into ¾-inch pieces.

2. 2.

   Trim 12 oz green beans and dice 4 oz Roma tomato. Mince 2 garlic cloves, strip 1 teaspoon thyme leaves, and zest and juice 1 lemon to yield about 1 teaspoon zest and 2 tablespoons juice.

3. 3.

   Pat dry 1 lb coho salmon, cut it into 2 portions, and season both sides with 1 1/8 teaspoons Morton kosher salt. Let stand while the potatoes begin roasting.

4. 4.

   On a sheet pan, toss the potatoes with 1 tablespoon olive oil and ¾ teaspoon Morton kosher salt. Spread them cut-side down and roast for 15 minutes.

5. 5.

   Toss the prepared green beans and tomato with ½ tablespoon olive oil and 1 teaspoon Morton kosher salt. Add them to the sheet pan beside the potatoes and roast for 15 minutes more, until the beans are tender and the potatoes are browned.

6. 6.

   During the final 10 minutes of roasting, heat ½ tablespoon olive oil in a skillet over medium-high heat. Sear the salmon skin-side down, if skin-on, for 5–6 minutes; flip and cook 1–2 minutes more, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes.

7. 7.

   While the salmon rests, lower the skillet heat to medium. Stir the prepared garlic and thyme into the pan drippings for 30 seconds. Add the prepared lemon juice and 2 tablespoons water, scraping up the browned bits; simmer for 1 minute, then turn off the heat and stir in the lemon zest.

8. 8.

   Plate the roasted potatoes, green beans, and tomatoes with the salmon. Spoon the lemon-thyme pan sauce over the fish.

Want more detail? See the temperature guide.