Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch cubes.

2. 2.

   Toss the potatoes on one pan with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread out and roast on the lower rack for 20 minutes.

3. 3.

   While the potatoes roast, trim 8 oz green beans. Finely chop 1/4 oz fresh dill. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice from one half; cut the other half into wedges.

4. 4.

   Pat 12 oz coho salmon dry, remove any pin bones, and cut into 2 equal portions if needed. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set skin-side down on the second pan and refrigerate until the potatoes finish their initial roast.

5. 5.

   Turn the potatoes. Toss the trimmed green beans with 1 teaspoon olive oil and 3/8 teaspoon fine sea salt, then spread them beside the potatoes. Return that pan to the lower rack and place the salmon on the upper rack. Roast for 10–14 minutes, until the salmon reaches 125°F in its thickest part and the vegetables are tender. Transfer the salmon to a warm plate and rest for 3 minutes; leave the vegetables in the oven during the rest if they need more color.

6. 6.

   While the salmon roasts, melt 2 tablespoons unsalted butter in a small light-colored saucepan over medium heat. Swirl frequently for 3–5 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat, let the bubbling subside briefly, and carefully stir in the prepared lemon juice, lemon zest, and chopped dill.

7. 7.

   Arrange the roasted potatoes and green beans on two warm plates. Nestle a salmon portion alongside, spoon the lemon-dill brown butter over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.