Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Trim and halve 12 oz Brussels sprouts, quartering any very large ones. Cut 12 oz Yukon Gold potatoes into 1/2-inch pieces. Core 1 medium Fuji apple and cut it into 1/2-inch wedges, leaving the skin on. Keep the apple separate.

2. 2.

   On a large rimmed sheet pan, toss the sprouts and potatoes with the following:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread in one layer with the sprouts cut-side down. Roast for 20 minutes.

3. 3.

   While the vegetables roast, pat 12 oz coho salmon dry and divide into 2 portions if needed. Season evenly with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while you prepare the glaze.

4. 4.

   Whisk together the glaze in a small bowl:

   • 1 tablespoon olive oil
   • 1 teaspoon Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons maple syrup

   Set aside half in a separate bowl for serving; use the other half only for brushing the salmon.

5. 5.

   Turn the potatoes and sprouts, add the apple wedges, and make two spaces for the salmon. Place the salmon skin-side down in those spaces and brush with its portion of glaze. Roast for 10–14 minutes, until the salmon reaches 125°F in the thickest part and the potatoes are tender. Transfer the salmon to a plate and rest for 3 minutes; leave the vegetables and apples in the oven during the rest if they need additional browning.

6. 6.

   Divide the roasted vegetables and apples between two plates and add a salmon portion to each. Spoon the reserved serving glaze over the salmon and serve.

Want more detail? See the temperature guide.