Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss on a large rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then arrange cut-side down.

2. 2.

   Roast the potatoes on the lower rack for 25 minutes. Meanwhile, prepare the salmon, vegetables, and sauce ingredients.

3. 3.

   Pat 12 oz coho salmon dry and cut into 2 equal portions if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place skin-side down on a parchment-lined small baking sheet and refrigerate while the potatoes roast.

4. 4.

   Prepare the tomato-butter ingredients, keeping each separate:

   • 8 oz Roma tomatoes, diced into 1/2-inch pieces
   • 1 small shallot, about 1 oz, peeled and finely minced
   • 1 garlic clove, peeled and minced
   • 1 teaspoon fresh thyme leaves, stripped from their stems
5. 5.

   Wash 1 lemon. Finely grate 1 teaspoon zest and squeeze 1 tablespoon juice; set these aside separately. Cut the unused portion of the lemon into serving wedges.

6. 6.

   Trim 8 oz green beans and dry thoroughly. Toss with 1 teaspoon olive oil and 3/8 teaspoon fine sea salt.

7. 7.

   After the potatoes have roasted for 25 minutes, turn them and move them to one side of their baking sheet. Spread the prepared green beans on the other side. Return that sheet to the lower rack and put the salmon on the upper rack. Roast for 10–14 minutes, checking the salmon early, until its thickest part reaches 125°F. Transfer the salmon to a warm plate and rest for 3 minutes; let the vegetables finish roasting until the potatoes are golden and the beans are tender with lightly blistered edges.

8. 8.

   While the salmon roasts, heat 2 teaspoons olive oil in a small skillet over medium heat. Add the prepared shallot and cook for 3 minutes until softened. Add the prepared garlic and thyme and stir for 30 seconds. Add the prepared tomatoes and 3/8 teaspoon fine sea salt; cook for 5–6 minutes, stirring occasionally, until juicy and softened but still slightly chunky.

9. 9.

   Stir 2 tablespoons water into the tomato mixture and bring to a simmer. Remove from the heat and swirl in 2 tablespoons unsalted butter, followed by the prepared lemon zest and juice, to make a glossy tomato butter.

10. 10.

    Spoon the warm tomato butter onto two plates and set the rested salmon on top. Arrange the roasted potatoes and green beans alongside, keeping their browned surfaces visible. Finish each plate with a prepared lemon wedge and serve.

Want more detail? See the temperature guide.