Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment paper.

2. 2.

   Pat 1 pound coho salmon fillet dry, remove any pin bones, and cut it into 2 equal portions. Season with 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper; let stand for 10 minutes while preparing the other components.

3. 3.

   Make the basil-lemon vinaigrette by combining:

   • 1 tablespoon extra-virgin olive oil
   • Finely grated zest and 2 tablespoons juice from 1 lemon
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • 1/4 teaspoon fine sea salt
   • 1/4 cup finely chopped basil leaves

   Whisk until glossy and emulsified.

4. 4.

   Prepare the vegetable mixture by coring and quartering 12 ounces Roma tomatoes, cutting the kernels from 2 ears sweet corn, and thinly slicing 2 ounces shallots. Toss together on the prepared pan with:

   • 1 tablespoon extra-virgin olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread the vegetable mixture into an even layer.

5. 5.

   Roast the vegetable mixture for 15 minutes, until the tomatoes begin to collapse and the corn is lightly browned. Stir, then push it toward the edges to make room for the salmon.

6. 6.

   Place the seasoned salmon in the center of the pan, skin-side down if applicable, and drizzle it with 1 tablespoon extra-virgin olive oil. Roast for 8 to 11 minutes, until the thickest part reaches 125°F for a moist medium center.

7. 7.

   Transfer the salmon to two plates and let it rest for 5 minutes. Toss the roasted vegetable mixture with the basil-lemon vinaigrette.

8. 8.

   Spoon the dressed tomatoes and corn alongside the salmon, scatter 1/4 cup whole basil leaves over the plates, and serve.

Want more detail? See the temperature guide.