Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large sheet pan with parchment.

2. 2.

   Trim and halve 1 pound Brussels sprouts, and thinly slice 2 ounces shallots. Spread them on the sheet pan and toss with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt.

3. 3.

   Pat 12 ounces coho salmon dry, remove any pin bones, and cut into two portions. Season the flesh with 3/4 teaspoon fine sea salt; set aside while you prepare the other ingredients and start roasting the vegetables.

4. 4.

   Zest 1 lemon and squeeze out 2 tablespoons juice. Core and thinly wedge 1 medium Honeycrisp apple (about 8 ounces); toss the wedges with 1 tablespoon of the lemon juice and 1/2 tablespoon olive oil.

5. 5.

   Whisk together the glaze:

   • Zest from the lemon
   • 1 tablespoon lemon juice
   • 2 teaspoons Dijon mustard
   • 1 teaspoon honey
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon black pepper

   Set it beside the sheet pan.

6. 6.

   Roast the Brussels sprouts and shallots for 15 minutes, until they begin to brown.

7. 7.

   Take out the pan and turn the vegetables. Add the apple wedges and make space for the salmon, skin-side down. Brush the salmon with the glaze and roast for 10–13 minutes, until its thickest part reaches 125°F. Rest for 3 minutes.

8. 8.

   Divide the roasted vegetables and apple between two plates. Top with the salmon and spoon over any pan juices.

Want more detail? See the temperature guide.