Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a large baking sheet and a separate small baking dish with parchment. Pat 12 oz coho salmon dry, cut into 2 equal portions, and season all over with 3/4 teaspoon fine sea salt. Refrigerate while preparing the vegetables.

2. 2.

   Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss on the large baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread out with cut sides down.

3. 3.

   Prepare the vegetables for the piperade, keeping the tomatoes and garlic separate from the onion and pepper:

   • 1 large red bell pepper, about 6 oz, seeded and thinly sliced
   • 4 oz yellow onion, thinly sliced
   • 12 oz Roma tomatoes, cored and diced
   • 2 garlic cloves, finely chopped
4. 4.

   Trim the stem ends from 8 oz green beans and pat dry.

5. 5.

   Roast the potatoes on the lower rack for 30–35 minutes, turning after 20 minutes, until golden and tender. Meanwhile, make the piperade and green beans.

6. 6.

   Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared onion and bell pepper with 1 teaspoon fine sea salt. Cook for 8–10 minutes, stirring occasionally, until softened without deep browning. Stir in the prepared garlic and 1/2 teaspoon smoked paprika for 30 seconds. Add the prepared tomatoes and 1/4 teaspoon black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until the vegetables are silky and the juices form a thick sauce. Stir in 2 teaspoons red wine vinegar and keep warm over very low heat.

7. 7.

   When the potatoes have about 12 minutes left, place the seasoned salmon skin-side down in the small baking dish. Brush with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon black pepper. Roast on the upper rack for 8–12 minutes, depending on thickness, until the center reaches 125°F. Rest for 3 minutes.

8. 8.

   While the salmon roasts, heat 2 teaspoons olive oil in a second skillet over medium-high heat. Add the trimmed green beans, 3/8 teaspoon fine sea salt (1/4 teaspoon plus 1/8 teaspoon), and 2 tablespoons water. Cover and cook for 4–5 minutes. Uncover and cook for 2–3 minutes more, tossing, until the water evaporates and the beans are crisp-tender with a few browned spots.

9. 9.

   Spoon the warm piperade onto two plates and set a salmon portion over each, leaving some colorful sauce visible. Arrange the golden potatoes and green beans alongside and serve immediately.

Want more detail? See the temperature guide.