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. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. 2.

   Pat 12 ounces coho salmon dry, remove any pin bones, and cut into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and refrigerate while the vegetables begin roasting.

3. 3.

   Toss the prepared potatoes and Brussels sprouts directly on the sheet pan with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer with the Brussels sprouts cut-side down. Roast for 20 minutes, turning the potatoes halfway through.

4. 4.

   Stir together the cider-mustard glaze in a small bowl:

   • 2 teaspoons Dijon mustard
   • 2 teaspoons apple cider vinegar
   • 1 teaspoon honey
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon ground black pepper

   Mix until smooth.

5. 5.

   Turn the vegetables and move them toward the edges of the pan, leaving room between pieces. Place the seasoned salmon in the center, skin-side down if skin-on, and brush with all the cider-mustard glaze. Roast for 8–12 minutes, until the salmon reaches 125°F in the thickest part and the potatoes are tender. Transfer the salmon to a plate and rest for 3 minutes; leave the vegetables in the oven during the rest if they need more browning.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each and spoon any pan juices over the fish.

Want more detail? See the temperature guide.