Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Halve the 1½-pound acorn squash, scoop out its seeds, and cut it into ¾-inch wedges. Core the 1 Granny Smith apple and cut it into thick wedges.

2. 2.

   Strip 6 sage leaves from their stems. Cut 1 lemon in half, squeeze 1 tablespoon juice into a small cup, and cut the rest into wedges.

3. 3.

   Pat dry the 12 ounces of salmon and season both sides with 1½ teaspoons Diamond Crystal kosher salt. Let it stand while the squash starts roasting.

4. 4.

   Toss the squash wedges with 1 tablespoon olive oil and 1½ teaspoons Diamond Crystal kosher salt. Spread them on a baking sheet, cut sides down, and roast for 20 minutes.

5. 5.

   Turn the squash wedges, add the apple wedges to the sheet, and roast for 12–15 minutes more, until the squash is tender and browned at the edges.

6. 6.

   During the final 12 minutes of roasting, heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the salmon skin-side down, if it has skin, for 4–5 minutes; turn and cook for 2–3 minutes more, pulling it at 125°F. Transfer it to plates to rest for 3 minutes.

7. 7.

   Reduce the skillet heat to medium. Add 2 tablespoons unsalted butter and the prepared sage leaves; swirl for about 2 minutes, until the butter smells nutty and the sage crisps. Remove from the heat and stir in the prepared lemon juice.

8. 8.

   Arrange the roasted squash and apple beside the salmon. Spoon the lemon-sage brown butter over the fish and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.