Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat 1 lb coho salmon dry, season it with 1¼ teaspoons Morton kosher salt, and refrigerate it while you prepare the vegetables.

2. 2.

   Halve ¾ lb fingerling potatoes lengthwise. Toss with 2 teaspoons olive oil and ¾ teaspoon Morton kosher salt; spread cut-side down on a large baking sheet.

3. 3.

   Trim and halve ¾ lb Brussels sprouts. Toss with 2 teaspoons olive oil and ¾ teaspoon Morton kosher salt; set aside.

4. 4.

   Dice 1 medium Fuji apple and ¼ lb yellow onion. Zest 1 lemon, squeeze 1 tablespoon juice from one half, and cut the other half into serving wedges.

5. 5.

   Roast the potatoes for 15 minutes. Add the Brussels sprouts to the baking sheet, leaving room around them, and roast for 5 minutes more.

6. 6.

   Rub the salmon with 1 teaspoon olive oil and place it on a separate baking sheet. Put it in the oven alongside the vegetables for 10–12 minutes, until the salmon reaches 125°F. Remove both sheets from the oven and rest the salmon for 3 minutes.

7. 7.

   While the salmon roasts, heat 1 teaspoon olive oil in a skillet over medium heat. Add the diced apple and onion and cook for about 5 minutes, stirring, until softened. Stir in 1 tablespoon unsalted butter, 2 teaspoons honey, 2 teaspoons apple cider vinegar, and the prepared lemon zest and juice; simmer for 2 minutes.

8. 8.

   Divide the salmon, potatoes, and Brussels sprouts between two plates. Spoon the warm apple-lemon sauce over the salmon and serve with the lemon wedges.

Want more detail? See the temperature guide.