Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Cut 8 ounces Yukon Gold potatoes into 1/2-inch pieces. Trim and halve 8 ounces Brussels sprouts. Core 1 large Fuji apple, about 8 ounces, and cut into 3/4-inch-thick wedges.

2. 2.

   Pat 12 ounces sockeye salmon dry, check for pin bones, and cut into 2 portions. Season evenly with 3/4 teaspoon table salt and refrigerate while the vegetables begin roasting.

3. 3.

   Toss the potatoes on the prepared pan with 1/2 tablespoon olive oil and 1/4 teaspoon table salt. Spread out and roast for 10 minutes.

4. 4.

   Toss the prepared Brussels sprouts and apple wedges in a bowl with 1 tablespoon olive oil and 1/2 teaspoon table salt. Add them to the pan, placing the sprouts cut-side down. Turn the potatoes and roast everything for another 10 minutes.

5. 5.

   Meanwhile, stir together the maple-thyme glaze in a small bowl:

   • 1 tablespoon maple syrup
   • 1 tablespoon apple cider vinegar
   • 1/2 tablespoon olive oil
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon black pepper

   Set aside for the salmon.

6. 6.

   Move the vegetables and apples toward the edges of the pan, keeping them in a single layer. Place the seasoned salmon skin-side down in the center and spoon the maple-thyme glaze over it. Roast for 8–12 minutes, depending on thickness, until the salmon reaches 125°F in its thickest part and the potatoes are tender. Transfer the salmon to plates and rest for 3 minutes.

7. 7.

   Divide the roasted potatoes, Brussels sprouts, and apples between the plates beside the salmon. Spoon any maple-thyme pan juices over the fish and serve.

Want more detail? See the temperature guide.