Careme

Instructions

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1. 1. Heat the oven to 425°F. On a large rimmed sheet pan, toss 12 ounces zucchini, kernels from 2 ears corn, and 6 ounces halved tomatoes with 2 tablespoons olive oil, 7 grams kosher salt (about 1 1/2 teaspoons Morton or 2 1/2 teaspoons Diamond Crystal), and 1/4 teaspoon black pepper; spread everything in a single layer.
2. 2. Roast the prepared vegetable mixture for 10 minutes, then stir it and clear space in the center of the pan.
3. 3. Pat 12 ounces salmon dry and coat it with 1/2 tablespoon olive oil, 4 grams kosher salt (about 3/4 teaspoon Morton or 1 1/2 teaspoons Diamond Crystal), 1/4 teaspoon black pepper, 1 teaspoon lemon zest, and 1 tablespoon chopped dill. Place the 2 portions in the cleared space and roast for 8–12 minutes, until they register 125–130°F for a moist medium finish; use 145°F if following FDA guidance for fully cooked fish. Transfer the portions to a plate and rest for 5 minutes.
4. 4. While the sheet pan roasts, combine 2 tablespoons minced shallot and 1/3 cup dry white wine in a small saucepan. Simmer over medium heat for 4–5 minutes, until about 2 tablespoons liquid remain; add 2 tablespoons lemon juice and simmer for 1 minute.
5. 5. Reduce the heat to low and gradually whisk 4 tablespoons cold cubed butter into the reduced shallot-wine base until glossy and emulsified. Remove the pan from the heat and stir in 1 tablespoon chopped dill and 1.5 grams kosher salt (about 1/4 teaspoon Morton or 1/2 teaspoon Diamond Crystal).
6. 6. Divide the roasted vegetable mixture and rested fillet portions between 2 warm plates, divide all of the lemon-dill butter sauce evenly over the servings, and serve immediately.