Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. On a large rimmed baking sheet, toss together:

   • The cut potatoes
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread in a single layer, placing flat sides against the pan.

2. 2.

   Trim the stem ends from 8 oz green beans. Finely chop 1/4 oz fresh dill to yield about 2 tablespoons. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the rest of the lemon into wedges for serving.

3. 3.

   Pat 12 oz coho salmon dry, remove any pin bones, and divide into 2 portions. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Refrigerate while the potatoes begin roasting.

4. 4.

   Roast the potatoes for 20 minutes, then turn them. Place the seasoned salmon skin-side down on a separate parchment-lined baking sheet and add it to the oven. Roast the salmon for about 10–12 minutes, until the thickest part reaches 125°F; rest for 3 minutes. Let the potatoes roast for 10–15 minutes after turning, until golden and tender.

5. 5.

   While the salmon roasts, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the trimmed green beans and cook for 2 minutes, tossing. Add 2 tablespoons water and 3/8 teaspoon fine sea salt, cover, and cook for 3–4 minutes. Uncover and cook for 1–2 minutes, until the water evaporates and the beans are crisp-tender. Transfer to a warm plate.

6. 6.

   As the salmon rests, wipe the skillet dry and melt 2 tablespoons unsalted butter over medium heat. Swirl for 2–3 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat, carefully stir in the prepared lemon juice and zest, then stir in the chopped dill.

7. 7.

   Divide the roasted potatoes and green beans between two warm plates. Set the salmon alongside, spoon the lemon-dill brown butter over the fish and beans, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.