Careme

Instructions

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1. 1.

   Heat the oven to 425°F and position a rack in the upper third. Cut 1 lb cauliflower into small florets and 8 oz Yukon Gold potatoes into 1/2-inch wedges. Thinly slice 3 peeled garlic cloves and set them aside for the sauce.

2. 2.

   Pat 12 oz coho salmon dry and divide into 2 portions if needed. Season all over with 3/4 teaspoon fine sea salt and let stand for 15 minutes while you start the vegetables.

3. 3.

   Place the cauliflower and potatoes on a large rimmed baking sheet. Add the following seasonings, distributing the salt separately before tossing:

   • 2 teaspoons olive oil over both vegetables
   • 3/4 teaspoon fine sea salt over the cauliflower
   • 3/8 teaspoon fine sea salt over the potatoes
   • 1/2 teaspoon sweet paprika over both vegetables
   • 1/4 teaspoon black pepper over both vegetables

   Toss thoroughly and spread in a single layer, with the potatoes resting on a cut side.

4. 4.

   Roast the vegetables for 25–30 minutes, turning after 15 minutes, until the potatoes are tender and the cauliflower has deeply golden edges.

5. 5.

   When the vegetables have about 10 minutes left, heat the remaining 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add the seasoned salmon, skin-side down if it has skin, and cook for 4–5 minutes. Turn carefully and cook for another 1–3 minutes, pulling the salmon when its center reaches 125°F. Transfer to a warm plate and rest for 3 minutes while making the sauce.

6. 6.

   Reduce the skillet heat to medium-low. Add 2 tablespoons unsalted butter and the sliced garlic; cook for 1–2 minutes, swirling, until the garlic is pale gold. Add 2 teaspoons apple cider vinegar and 2 tablespoons water. Swirl for about 30 seconds until the sauce is glossy, then remove from the heat.

7. 7.

   Arrange the roasted cauliflower and potatoes beside the salmon on two warm plates. Spoon the warm garlic-butter sauce over the fish and serve immediately.

Want more detail? See the temperature guide.