Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. Prepare the produce:

   • Halve 10 ounces yellow potatoes lengthwise.
   • Cut 8 ounces dry-farmed tomatoes into thick wedges.
   • Smash and peel 2 garlic cloves.
   • Chop 1/4 cup Italian parsley leaves.
   • From 1/2 lemon, finely grate 1 teaspoon zest and squeeze 1 tablespoon juice.

   Keep the potatoes, tomato-garlic mixture, parsley, lemon zest, and lemon juice separate.

2. 2.

   On a rimmed sheet pan, toss together:

   • The prepared potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon kosher salt
   • 1/2 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

   Arrange cut-side down and roast for 15 minutes.

3. 3.

   Pat 12 ounces king salmon dry, then coat it with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss the prepared tomatoes and garlic with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt.

4. 4.

   Turn the potatoes and push them to one side of the pan. Place the salmon skin-side down on the other side and scatter the tomato-garlic mixture around it. Roast for 9–12 minutes, until the salmon reaches 125°F at its thickest point and the tomatoes soften and blister.

5. 5.

   Transfer the salmon to a plate and rest it for 5 minutes. Place the roasted tomatoes and garlic in a shallow bowl and crush them into a chunky picada with 1 tablespoon sherry vinegar and 1/2 teaspoon smoked paprika. Fold in the prepared parsley, lemon zest, lemon juice, and 2 tablespoons toasted sliced almonds.

6. 6.

   Spoon the roasted tomato picada over the salmon and plate with the crisp paprika potatoes alongside.

Want more detail? See the temperature guide.