Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a large sheet pan with parchment.

2. 2.

   Trim and halve 1 pound Brussels sprouts. Toss with 1 tablespoon olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper; spread cut-side down on the sheet pan.

3. 3.

   Pat dry 1 pound coho salmon, cut into 2 portions, and season with 2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while the sprouts roast.

4. 4.

   Core 1 Bartlett pear and cut it into 8 wedges.

5. 5.

   Zest 1 lemon for 1 teaspoon zest. Squeeze one half for 1 tablespoon juice and cut the other half into 2 wedges. Whisk the zest and juice with 2 teaspoons Dijon mustard and 2 teaspoons maple syrup to make the glaze.

6. 6.

   Roast the sprouts for 16 minutes. Add the pear wedges and salmon to the pan, keeping the salmon skin-side down if it has skin. Brush the salmon with the glaze and roast for 12–15 minutes more, until its thickest part reaches 125°F.

7. 7.

   Rest the salmon for 2 minutes. Plate with the sprouts and roasted pear, and serve with the lemon wedges.

Want more detail? See the temperature guide.