Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the middle and upper third. Line a rimmed sheet pan and a small baking dish with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch pieces. Toss on the sheet pan with 1/2 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread out.

2. 2.

   Pat 12 oz coho salmon dry and cut into 2 equal portions. Season with 3/4 teaspoon fine sea salt and place skin-side down in the prepared baking dish. Refrigerate while you prepare the vegetables.

3. 3.

   Trim 8 oz green beans and dry thoroughly. Toss in a bowl with 1/2 tablespoon olive oil and 3/8 teaspoon fine sea salt.

4. 4.

   Roast the potatoes on the middle rack for 15 minutes. Meanwhile, finely grate 1 teaspoon zest from 1 lemon, squeeze 1 tablespoon juice, and cut the rest into serving wedges. Chop enough fresh dill to measure 2 tablespoons; reserve the zest, measured juice and chopped dill for the sauce.

5. 5.

   Turn the potatoes and spread the prepared green beans alongside them. Return the sheet pan to the middle rack and place the salmon dish on the upper rack. Roast for 10–14 minutes, until the salmon reaches 125°F in the thickest part. Rest the salmon for 3 minutes; let the vegetables finish roasting during the rest if needed, until the potatoes are golden and the beans are tender-crisp.

6. 6.

   While the salmon roasts, peel and finely mince 1 small shallot, about 1 oz. Combine it in a small saucepan with 1/4 cup dry white wine and the measured lemon juice. Simmer over medium heat for 5–7 minutes, until about 1 tablespoon liquid remains.

7. 7.

   Cut 3 tablespoons cold unsalted butter into small cubes. Reduce the sauce heat to its lowest setting and whisk in the butter a few cubes at a time, lifting the pan off the heat as needed so the sauce never boils. Once glossy, remove from the heat and stir in the reserved lemon zest and chopped dill. Serve promptly.

8. 8.

   Spoon the lemon-dill beurre blanc onto two warm plates. Set a salmon portion over each pool of sauce and arrange the roasted potatoes and green beans alongside. Finish with the lemon wedges.

Want more detail? See the temperature guide.