Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Wash and halve 12 ounces fingerling potatoes lengthwise, quartering any particularly thick ones. Trim and halve 12 ounces Brussels sprouts. Keep the vegetables separate.

2. 2.

   Pat 12 ounces skin-on king salmon dry and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Set aside while the vegetables begin roasting.

3. 3.

   On a large rimmed baking sheet, toss together:

   • The prepared fingerling potatoes
   • 1/2 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/8 teaspoon black pepper

   Arrange cut-side down on one half of the sheet and roast for 10 minutes.

4. 4.

   In a bowl, toss together:

   • The prepared Brussels sprouts
   • 1/2 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/8 teaspoon black pepper

   Add them cut-side down to the empty half of the baking sheet. Roast both vegetables for another 20 minutes, until the potatoes are tender and the sprouts have deeply browned edges.

5. 5.

   While the vegetables roast, zest and juice 1 small organic lemon, measuring 1 teaspoon zest and 1 tablespoon juice for the sauce; save any excess for another use. Pat 6 sage leaves dry.

6. 6.

   During the final 10 minutes of roasting, heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Place the seasoned salmon skin-side down and press gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp. Flip and cook for 1–3 minutes, until the thickest part reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes.

7. 7.

   While the salmon rests, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add the prepared sage leaves and cook for 2–3 minutes, swirling, until the butter smells nutty and its milk solids turn golden brown. Remove from the heat, let bubbling subside briefly, then carefully stir in the measured lemon juice and zest.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two warm plates. Set the salmon alongside, skin-side up. Spoon the lemon-sage brown butter around the salmon and over the vegetables, keeping the crisp skin uncovered. Finish each plate with the sage leaves and serve immediately.

Want more detail? See the temperature guide.