Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. Prepare the produce:

   • Halve 10 ounces yellow potatoes lengthwise.
   • Cut 8 ounces dry-farmed tomatoes into thick wedges.
   • Smash and peel 2 garlic cloves.
   • Chop 1/4 cup Italian parsley leaves.
   • From 1/2 lemon, finely grate 1 teaspoon zest and squeeze 1 tablespoon juice.

   Keep the potatoes, tomatoes, garlic, parsley, lemon zest, and lemon juice separate.

2. 2.

   On a rimmed sheet pan, toss together:

   • The prepared potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/2 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

   Arrange the potatoes cut-side down and roast for 15 minutes.

3. 3.

   Pat 12 ounces king salmon dry, then coat it with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss the prepared tomatoes and garlic with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt.

4. 4.

   Turn the potatoes and push them to one side of the pan. Place the salmon skin-side down on the other side and scatter the tomatoes and garlic around it. Roast for 9–12 minutes, until the salmon reaches 125°F at its thickest point and the tomatoes soften and blister.

5. 5.

   Transfer the salmon to a plate and rest it for 5 minutes. Place the roasted tomatoes and garlic in a shallow bowl and crush them into a chunky picada. Fold in:

   • 1 tablespoon sherry vinegar
   • 1/2 teaspoon smoked paprika
   • The prepared 1/4 cup chopped parsley
   • The prepared 1 teaspoon lemon zest
   • The prepared 1 tablespoon lemon juice
   • 2 tablespoons toasted sliced almonds

   Stir until evenly combined.

6. 6.

   Spoon the roasted tomato picada over the salmon and plate with the crisp paprika potatoes alongside.

Want more detail? See the temperature guide.