Careme

Instructions

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1. 1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper; allow 10 minutes for the oven to heat fully.
2. 2. Melt 1 tablespoon unsalted butter in a small microwave-safe bowl. Pat 12 ounces sockeye salmon dry, then coat it with the melted butter, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. 3. In one bowl, toss 10 ounces green beans with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. In a second bowl, toss the kernels from 2 ears sweet corn with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread the green beans and corn on opposite sides of the prepared pan and roast for 8 minutes.
4. 4. Stir the vegetables and move them outward. Place the seasoned 12 ounces sockeye salmon in the center and roast for 10–12 minutes, until the thickest part reaches 125–130°F for medium or 145°F for fully cooked; rest for 5 minutes.
5. 5. Combine all roasted kernels from 2 ears sweet corn with 6 ounces quartered grape tomatoes, 2 ounces diced red onion, 1/2 ounce chopped cilantro, 1 seeded and chopped small jalapeño, 1 grated garlic clove, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon kosher salt.
6. 6. While the salmon rests, cook 1 tablespoon unsalted butter in a small skillet over medium heat for about 2 minutes, until golden and nutty. Remove it from the heat and stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1 teaspoon lemon zest.
7. 7. Plate each 6-ounce salmon portion with 5 ounces roasted green beans, then spoon half the corn pebre and half the paprika brown butter over each serving.