Careme

Instructions

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

1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Pat 12 oz skin-on coho salmon dry and cut into 2 portions. Season all sides with 3/4 teaspoon fine sea salt, then season the flesh with 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper. Refrigerate while preparing the vegetables.

2. 2.

   Wash 1 lb Yukon Gold potatoes and cut into 1/2-inch cubes, leaving the skins on. On a large rimmed baking sheet, toss with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt. Spread over half the sheet in a single layer.

3. 3.

   Trim 12 oz Brussels sprouts and halve them lengthwise, quartering particularly large ones. Toss in a bowl with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Peel and finely chop 2 garlic cloves; set the garlic aside separately.

4. 4.

   Roast the potatoes for 15 minutes. Turn them, then add the prepared Brussels sprouts to the other half of the sheet, cut-side down. Roast another 20–25 minutes, until the potatoes are golden and tender and the sprouts have browned edges.

5. 5.

   During the vegetables’ final 10 minutes, heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the seasoned salmon skin-side down and press gently with a spatula for the first 20 seconds. Cook for 4–6 minutes, until the skin is crisp. Flip and cook for 1–3 minutes more, pulling the salmon when the center reaches 125°F. Transfer skin-side up to a plate and rest for 3 minutes while making the dressing.

6. 6.

   Lower the skillet heat to medium-low and let it cool for 30 seconds. Add 1 teaspoon olive oil and 2 tablespoons sliced almonds; stir for 1–2 minutes until lightly golden. Add the prepared garlic and cook for 30 seconds. Remove from the heat, stir in 1/2 teaspoon smoked paprika, then carefully add 1 tablespoon sherry vinegar and 2 tablespoons water. Swirl to make a loose, warm dressing.

7. 7.

   Divide the roasted potatoes and Brussels sprouts between two plates. Set a salmon portion alongside each, keeping the crisp skin facing up. Spoon the warm almond-paprika dressing around the salmon and over the vegetables, leaving the skin uncovered.

Want more detail? See the temperature guide.