Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Peel and seed 1¼ lb whole butternut squash, then cut the flesh into ¾-inch cubes.

2. 2.

   Pat 12 oz coho salmon dry and season it with 1½ tsp Diamond Crystal kosher salt. Refrigerate it while the squash roasts.

3. 3.

   Toss the cubed squash with 1 tbsp olive oil and 1¼ tsp Diamond Crystal kosher salt. Spread it on a large rimmed sheet pan and roast for 20 minutes.

4. 4.

   While the squash roasts, prepare the other vegetables and aromatics:

   • Trim 6 oz green beans.
   • Quarter 6 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Strip the leaves from 4 sprigs fresh thyme.

   Keep them together for roasting.

5. 5.

   Toss the prepared green beans, tomatoes, garlic, and thyme with ½ tbsp olive oil and 1¼ tsp Diamond Crystal kosher salt.

6. 6.

   Move the squash to one end of the pan and spread the green-bean mixture at the other, leaving space between them for the salmon. Set the salmon in that space, drizzle it with ½ tbsp olive oil, and roast for 12–15 minutes, until the salmon reaches 125°F. Rest for 3 minutes.

7. 7.

   Zest 1 lemon over the pan. Squeeze half over the vegetables and cut the other half into wedges. Plate the salmon with the squash and green beans, spoon the roasted tomatoes over the top, and serve with the lemon wedges.

Want more detail? See the temperature guide.