Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a large rimmed sheet pan with parchment paper.

2. 2.

   Prepare the September vegetables and lemon:

   • Cut 1 lb tomatoes into wedges.
   • Stem, seed, and cut 1 red bell pepper into strips.
   • Thinly slice 2 oz red onion.
   • Cut the kernels from 2 ears sweet corn.
   • Peel 3 garlic cloves.
   • Zest 1 lemon, then juice it to yield about 2 tablespoons.

   Keep each prepared component separate.

3. 3.

   Pat 1 lb coho salmon dry. Season it evenly with 2 teaspoons Diamond Crystal kosher salt and 1/2 teaspoon freshly ground black pepper; refrigerate uncovered while the vegetables begin roasting.

4. 4.

   On the prepared pan, toss the prepared tomatoes, bell pepper, onion, corn, and garlic with 2 tablespoons extra-virgin olive oil and 2 1/2 teaspoons Diamond Crystal kosher salt. Spread everything in one layer and roast for 15 minutes.

5. 5.

   Set aside 1 cup of the roasted tomatoes for plating. Transfer the other roasted tomatoes and all the bell pepper, onion, and garlic to a blender, leaving the corn on the pan. Place the seasoned salmon beside the corn, brush it with 1 tablespoon extra-virgin olive oil, and scatter all the prepared lemon zest over it. Roast for 10–12 minutes, pulling the salmon when its thickest part reaches 125°F.

6. 6.

   While the salmon roasts, add the following to the blender:

   • 1/4 cup sliced almonds
   • 1/4 cup plain breadcrumbs
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon cayenne pepper
   • 1 tablespoon prepared lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 2 tablespoons chopped parsley
   • 2 tablespoons water

   Pulse into a textured romesco sauce, scraping down the blender as needed.

7. 7.

   Transfer the roasted salmon to a plate and rest it for 5 minutes. Toss the roasted corn and reserved tomatoes with the other 1 tablespoon prepared lemon juice.

8. 8.

   Spoon the tomato romesco onto two warm plates. Set a salmon portion over each pool of sauce, arrange the roasted corn and tomatoes alongside, and finish with the remaining 2 tablespoons chopped parsley.

Want more detail? See the temperature guide.