Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a small baking sheet with parchment. Halve 1 medium delicata squash lengthwise, scoop out the seeds, and cut into 1/2-inch half-moons; leave the edible skin on. Core 1 medium Gala apple and cut into 8 wedges. Thinly slice 8 large sage leaves.

2. 2.

   Pat 12 ounces king salmon dry, remove any pin bones, and divide into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Place skin-side down on the small baking sheet and refrigerate while the vegetables begin roasting.

3. 3.

   Toss the squash with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt on the large baking sheet. Spread in a single layer and roast on the upper rack for 15 minutes.

4. 4.

   Toss the apple wedges with 1 teaspoon olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Turn the squash and add the apple wedges to the same sheet. Roast for another 15–18 minutes, until both are tender and golden.

5. 5.

   After the apples have roasted for 3 minutes, place the salmon on the lower rack. Roast for 10–14 minutes, depending on thickness, until the thickest part reaches 125°F. Transfer the salmon to a warm plate and rest for 3 minutes.

6. 6.

   While the salmon roasts, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Cook for 2–4 minutes, swirling frequently, until the milk solids turn golden brown and smell nutty. Add the sliced sage and cook for 20 seconds. Remove from the heat, let the bubbling subside briefly, then carefully stir in 2 teaspoons apple cider vinegar; it will sputter.

7. 7.

   Arrange the roasted squash and apple wedges on two warm plates. Nestle a salmon portion alongside each, spoon the warm sage brown butter over the fish and vegetables, and serve immediately.

Want more detail? See the temperature guide.