Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Halve 1 lb delicata squash lengthwise, scoop out the seeds, and cut into ½-inch crescents. Trim and cut 8 oz fennel into thin wedges.

2. 2.

   On a large sheet pan, toss together:

   • The prepared delicata squash and fennel
   • 1 tbsp olive oil
   • 1½ tsp Morton kosher salt

   Spread in a single layer and roast for 20 minutes.

3. 3.

   Pat 1 lb coho salmon dry and cut into 2 portions. Season all over with 1¼ tsp Morton kosher salt and set aside while the vegetables roast.

4. 4.

   Zest 1 lemon to yield ½ tsp zest, then squeeze it to yield 2 tbsp juice. Chop enough Italian parsley to yield 2 tbsp.

5. 5.

   After the vegetables have roasted for 20 minutes, turn them. Put the salmon on a second sheet pan, rub with 1 tbsp olive oil, and place it in the oven alongside the vegetables. Roast until the salmon reaches 125°F, about 10–12 minutes. Let it rest for 3 minutes; remove the vegetables when browned and tender.

6. 6.

   While the salmon roasts, melt 2 tbsp unsalted butter in a small skillet over medium heat. Swirl for 2–3 minutes until golden brown and nutty. Take off the heat and stir in the prepared ½ tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp chopped parsley to make the brown-butter sauce.

7. 7.

   Just before serving, toss 2½ oz baby arugula with 1 tsp olive oil, the remaining 1 tbsp lemon juice, and the remaining ⅛ tsp Morton kosher salt.

8. 8.

   Plate the roasted squash and fennel beside the salmon, spoon the brown-butter sauce over the fish, and add the arugula salad.

Want more detail? See the temperature guide.