Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Halve and seed the squash, then cut it into 1/2-inch crescents. Toss together on a baking sheet:

   • 1 lb delicata squash, sliced
   • 1 tbsp olive oil
   • 3/4 tsp Morton kosher salt
   • 1/4 tsp black pepper

   Spread in a single layer.

2. 2.

   Pat 1 lb salmon dry and cut into 2 portions. Season all over with 1 1/4 tsp Morton kosher salt and 1/4 tsp black pepper; refrigerate while the vegetables cook.

3. 3.

   Trim 12 oz green beans.

4. 4.

   Finely 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 22–25 minutes, turning once, until browned and tender.

6. 6.

   During the last 10 minutes of roasting, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the green beans and 3/4 tsp Morton kosher salt; cook for 8–10 minutes, tossing occasionally, until blistered and crisp-tender. Transfer to a plate.

7. 7.

   Add 1 tsp olive oil to the skillet. Set the salmon skin-side down and cook over medium-high heat for 6–8 minutes, until the skin is crisp. Flip and cook for about 2 minutes more, pulling the salmon at 125°F. Rest for 3 minutes.

8. 8.

   Plate the salmon with the squash and green beans. Spoon the parsley-lemon dressing over the salmon and vegetables.

Want more detail? See the temperature guide.