Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them, quartering any especially large sprouts.

2. 2.

   Pat 12 ounces coho salmon dry, cut into 2 portions, and season the flesh evenly with 3/4 teaspoon fine sea salt. Refrigerate while the vegetables begin roasting.

3. 3.

   On the sheet pan, toss the prepared potatoes and Brussels sprouts with:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer, placing the sprouts cut-side down.

4. 4.

   Roast the vegetables for 20 minutes, turning the potatoes halfway through.

5. 5.

   Meanwhile, stir together the maple-mustard glaze:

   • 1 tablespoon Dijon mustard
   • 2 teaspoons maple syrup
   • 2 teaspoons apple cider vinegar
   • 1 teaspoon fresh diced garlic

   Set aside until the salmon goes into the oven.

6. 6.

   Stir the vegetables and make two spaces for the salmon. Add the salmon skin-side down, if skin-on, and spread the maple-mustard glaze over the flesh. Roast for 8–12 minutes, until the salmon reaches 125°F in the thickest part and the vegetables are browned and tender. Transfer the salmon to a plate to rest for 3 minutes; if needed, let the vegetables finish roasting during that rest.

7. 7.

   Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each and spoon any glaze and juices from the resting plate over the fish.

Want more detail? See the temperature guide.