Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper third. Pat 12 ounces coho salmon fillet dry and cut it into 2 portions. Season all over with 3/4 teaspoon fine sea salt, then refrigerate while you prepare and begin roasting the vegetables, about 15 minutes.

2. 2.

   In a 9-by-13-inch baking dish, combine:

   • 10 ounces Organic Sungold cherry tomatoes
   • 1 large Organic red bell pepper, cut into thin strips
   • 1/2 medium Organic red onion, cut into thin wedges
   • 2 Organic garlic cloves, thinly sliced
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 teaspoon fine sea salt
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon red pepper flakes
   • 1/4 teaspoon ground black pepper

   Toss well, spread evenly, and roast for 18 minutes, until the tomatoes begin to burst and the pepper softens.

3. 3.

   Remove the dish from the oven. Gently crush about half of the tomatoes with a spoon, then stir in 1 tablespoon sherry vinegar. Nestle the presalted salmon into the vegetables and roast for 8 to 11 minutes, pulling it when the thickest part reaches 125°F. Rest for 3 minutes.

4. 4.

   While the salmon roasts, brush 4 slices crusty bread with 1/2 tablespoon extra-virgin olive oil. Place them directly on an open oven-rack area or on a small baking sheet and toast for 5 to 7 minutes, until crisp at the edges.

5. 5.

   Divide the smoky tomato-pepper mixture between two shallow bowls and place a salmon portion on each. Spoon the pan juices over the fish, scatter with 2 tablespoons chopped Organic Italian parsley, and serve with the toasted bread.

Want more detail? See the temperature guide.