Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with a large rimmed baking sheet inside. Scrub 12 ounces Yukon Gold potatoes and cut into wedges no thicker than 1/2 inch. Trim 8 ounces Brussels sprouts and halve them lengthwise. Zest 1/2 medium lemon, then squeeze 1 tablespoon juice; set the zest and juice aside separately.

2. 2.

   Pat 12 ounces coho salmon dry and season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the vegetables.

3. 3.

   Toss the potato wedges with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Carefully spread them on one half of the hot baking sheet. Roast for 15 minutes.

4. 4.

   Toss the halved sprouts with 2 teaspoons olive oil, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Turn the potatoes, then place the sprouts cut-side down on the other half of the baking sheet. Roast together for another 18–22 minutes, until the potatoes are golden and tender and the sprouts have browned edges.

5. 5.

   During the final 10 minutes of roasting, heat the remaining 2 teaspoons olive oil in a skillet over medium-high heat. Place the seasoned salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Cook for 4–5 minutes, then turn and cook for 1–3 minutes more, until the center reaches 125°F. Transfer to a warm plate, skin-side up, and rest for at least 3 minutes while making the sauce.

6. 6.

   Reduce the skillet heat to low. Add 2 teaspoons diced garlic and 3/4 teaspoon smoked paprika to the skillet drippings; stir for 20–30 seconds without letting them scorch.

7. 7.

   Take the skillet off the heat and add 1/4 cup dry sherry and 2 tablespoons water. Return to medium heat, scrape up the browned bits and simmer for 2–3 minutes, until reduced by about half.

8. 8.

   Remove the skillet from the heat. Stir in the reserved lemon juice, then swirl in 2 tablespoons unsalted butter until the sauce is glossy. Fold in the reserved lemon zest.

9. 9.

   Arrange the roasted potatoes and Brussels sprouts on two warm plates. Spoon the sherry-butter sauce beside them and set the salmon over the sauce, keeping its crisp skin facing up.

Want more detail? See the temperature guide.