Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet and a small baking dish. Cut 3/4 lb red potatoes into 1/2-inch pieces. Trim and halve 3/4 lb Brussels sprouts, quartering any especially large ones.

2. 2.

   Finely mince 2 garlic cloves. Zest 1 large lemon to obtain 1 teaspoon zest, then halve it. Squeeze one half to obtain 2 tablespoons juice and cut the other half into serving wedges.

3. 3.

   Toss the prepared potatoes and Brussels sprouts on the large baking sheet with:

   • 1 1/2 tablespoons olive oil
   • 2 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Spread into one uncrowded layer, placing the sprouts cut-side down. Roast on the lower rack for 25 minutes.

4. 4.

   While the vegetables roast, pat 12 oz coho salmon dry and cut into 2 equal portions. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Place skin-side down in the small baking dish, rub with 1/2 tablespoon olive oil, and top with 1 minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Let stand for 10 minutes while you make the sauce.

5. 5.

   Stir together the lemon-yogurt sauce:

   • 1/4 cup plain Greek yogurt
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • 1 minced garlic clove
   • 1/4 teaspoon dried oregano

   Refrigerate until plating.

6. 6.

   After the vegetables have roasted for 25 minutes, turn the potatoes and sprouts. Spoon 1 tablespoon lemon juice over the seasoned salmon and place its dish on the upper rack. Roast both dishes for another 10–12 minutes, until the vegetables are browned and tender and the salmon reaches 130°F in its thickest part. Rest the salmon for 3 minutes.

7. 7.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each, spoon the lemon-yogurt sauce beside it, and finish with the prepared lemon wedges.

Want more detail? See the temperature guide.