Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Trim and halve 12 oz Brussels sprouts, quartering any especially large ones. Cut 12 oz Yukon Gold potatoes into 1/2-inch pieces.

2. 2.

   On a large rimmed sheet pan, toss together:

   • The prepared Brussels sprouts and potatoes
   • 1 1/2 tablespoons olive oil
   • 2 teaspoons finely chopped rosemary
   • 1 garlic clove, minced
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper

   Spread into a single layer, setting the sprouts cut-side down. Roast for 22 minutes, turning the potatoes after 15 minutes.

3. 3.

   While the vegetables roast, pat dry 12 oz thawed sockeye salmon, divided into 2 portions, and season with 3/4 teaspoon fine sea salt. Finely zest and juice 1/2 lemon, measuring 1 teaspoon zest and 1 tablespoon juice; reserve the juice for serving.

4. 4.

   Mix the salmon topping in a small bowl:

   • 1/2 tablespoon olive oil
   • 1 teaspoon finely chopped rosemary
   • 1 garlic clove, finely grated
   • 1 teaspoon lemon zest
   • 1/4 teaspoon black pepper

   Spread the topping over the salmon flesh.

5. 5.

   After the vegetables have roasted for 22 minutes, move them toward the edges to make room for the salmon. Place the salmon skin-side down in the center. Roast for 8–12 minutes, until the salmon reaches 125°F in its thickest part and the potatoes are tender. Transfer the salmon to plates and let rest for 3 minutes.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between the plates. Spoon the reserved 1 tablespoon lemon juice over the salmon and vegetables, and serve.

Want more detail? See the temperature guide.