Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces.

2. 2.

   Toss the potatoes on one baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon fresh thyme leaves

   Spread cut-side down and roast on the lower rack for 30–35 minutes, turning after 20 minutes, until golden and tender.

3. 3.

   While the potatoes roast, pat 12 oz coho salmon dry and divide into two portions if needed. Season with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

4. 4.

   Trim the stems from 8 oz green beans. Dice 8 oz Roma tomatoes into 1/2-inch pieces and mince 2 peeled garlic cloves, keeping each ingredient separate. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice and cut the unused lemon into wedges; reserve these separately.

5. 5.

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the trimmed green beans and 3/8 teaspoon fine sea salt. Cook for 3 minutes, tossing occasionally. Add 2 tablespoons water, cover, and cook for 3–4 minutes. Uncover and cook for another 1–2 minutes, until crisp-tender and lightly blistered. Transfer to a serving dish and cover loosely.

6. 6.

   When the potatoes have about 12 minutes left, place the seasoned salmon skin-side down on the second baking sheet. Brush with 1/2 tablespoon olive oil. Roast on the upper rack for 9–12 minutes, depending on thickness, until the center reaches 125°F. Rest for 3 minutes.

7. 7.

   While the salmon roasts, reduce the skillet heat to medium and add 1/2 tablespoon olive oil. Add the minced garlic and cook for 30 seconds. Add the diced tomatoes with:

   • 1 tablespoon drained, rinsed capers
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Cook for 5–6 minutes, stirring gently, until the tomatoes soften and release their juices but retain some shape.

8. 8.

   Remove the skillet from the heat. Stir 1 tablespoon unsalted butter, the reserved lemon zest, and the reserved lemon juice into the tomato-caper sauce until glossy.

9. 9.

   Arrange the roasted potatoes and green beans on two warm plates. Set a salmon portion alongside them, spoon the warm tomato-caper butter over and around the fish, and finish with the reserved lemon wedges.

Want more detail? See the temperature guide.