Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Halve and seed 1 lb delicata squash, then slice it into 1/2-inch crescents. On one half of a large rimmed baking sheet, toss the squash with 1 tbsp olive oil, 3/4 tsp Morton kosher salt, and 1/4 tsp black pepper. Spread it in a single layer, leaving the other half of the sheet free.

2. 2.

   Pat 1 lb salmon dry and cut it into 2 portions. Season with 1 1/4 tsp Morton kosher salt and 1/4 tsp black pepper; refrigerate while the squash begins roasting.

3. 3.

   Trim 12 oz green beans.

4. 4.

   Chop 2 tbsp parsley. Zest and juice 1 lemon, then whisk its zest and juice with the parsley and 2 tsp olive oil to make a dressing.

5. 5.

   Roast the squash for 13–15 minutes, until it begins to brown.

6. 6.

   Toss the green beans with 1 tbsp olive oil and 3/4 tsp Morton kosher salt. Spread them on the open half of the baking sheet, turn the squash, and roast both vegetables for another 10–12 minutes, until tender with browned edges.

7. 7.

   As soon as the green beans go into the oven, heat 1 tsp olive oil in a skillet over medium-high heat. Cook the salmon skin-side down for about 6–8 minutes, until crisp. Flip and cook for about 2 minutes more, pulling it at 125°F. Rest for 3 minutes while the vegetables finish roasting.

8. 8.

   Plate the hot salmon, squash, and green beans. Spoon the parsley-lemon dressing over everything.

Want more detail? See the temperature guide.