Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out two rimmed sheet pans.

2. 2.

   Pat 1 lb coho salmon dry, check for pin bones, and cut into two portions. Season the flesh evenly with 1 teaspoon fine sea salt and refrigerate while preparing the vegetables.

3. 3.

   Trim and halve 1 lb Brussels sprouts, quartering any very large ones. Cut 3/4 lb Yukon Gold potatoes into 1/2-inch pieces. On the first sheet pan, toss them with 2 tablespoons olive oil, 1 1/4 teaspoons fine sea salt, and 1/8 teaspoon black pepper. Spread in a single layer, with the sprouts cut-side down.

4. 4.

   Prepare the roasted-pepper component on the second sheet pan:

   • 1 large red bell pepper, halved lengthwise and seeded
   • 3 garlic cloves, peeled
   • 1 teaspoon olive oil
   • 1/4 teaspoon fine sea salt

   Rub the pepper and garlic with the oil and salt. Arrange the pepper skin-side up and tuck the garlic beneath the pepper halves to protect it from scorching.

5. 5.

   Roast both pans for 20–25 minutes, switching rack positions halfway through. The pepper should be softened and blistered, the garlic tender, and the potatoes beginning to brown. Transfer the pepper and garlic to a cutting board. Turn the potatoes and sprouts, then return their pan to the oven.

6. 6.

   Place the seasoned salmon skin-side down on the now-empty pepper pan. Brush the flesh with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon smoked Spanish paprika and 1/8 teaspoon black pepper. Roast for 8–12 minutes, until the thickest part reaches 125°F. Remove the salmon and rest for 3 minutes. Remove the vegetables when the potatoes are tender and the sprouts have browned edges.

7. 7.

   While the salmon roasts, finely chop the roasted pepper and mash the roasted garlic with a fork. Combine them in a bowl with 2 teaspoons sherry vinegar, 1 teaspoon olive oil, and 1/2 teaspoon smoked Spanish paprika to make a chunky roasted-pepper vinaigrette.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two warmed plates. Add a salmon portion to each and spoon the roasted-pepper vinaigrette over and around the fish, leaving some salmon visible.

Want more detail? See the temperature guide.