Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a smaller baking sheet with parchment. Set out 2 tablespoons unsalted butter to soften.

2. 2.

   Scrub 8 oz Yukon Gold potatoes and cut into 3/4-inch wedges. Toss on the large baking sheet with 2 teaspoons olive oil and 3/8 teaspoon fine sea salt. Spread cut-side down and roast on the lower rack for 15 minutes.

3. 3.

   While the potatoes roast, pat 12 oz coho salmon dry and cut into 2 equal portions if needed. Rub with 1 teaspoon olive oil and season evenly with 3/4 teaspoon fine sea salt. Place skin-side down on the smaller baking sheet and let stand while you finish the vegetable and butter preparation, about 10 minutes.

4. 4.

   Trim 8 oz zucchini and cut into thick diagonal slices, about 1/2 inch thick. Toss in a bowl with 1 1/2 teaspoons olive oil and 3/8 teaspoon fine sea salt.

5. 5.

   Finely grate 1 teaspoon zest from 1 lemon, then halve it. Squeeze 1 tablespoon juice from one half and cut the other half into serving wedges. Finely chop 1/4 oz fresh dill and grate 2 small peeled garlic cloves. Mash the softened butter with the lemon zest, lemon juice, chopped dill, grated garlic and 1/4 teaspoon black pepper; the juice may remain slightly separate.

6. 6.

   After the potatoes have roasted for 15 minutes, turn them and add the prepared zucchini to the same sheet in a single layer. Return to the lower rack. Place the salmon on the upper rack and roast both sheets for 10–14 minutes, until the salmon reaches 125°F in the thickest part and the vegetables are golden and tender. Remove the salmon as soon as it reaches its target.

7. 7.

   Spoon half the lemon-dill butter over the hot salmon and let rest for 3 minutes. Toss the roasted potatoes and zucchini with the other half of the butter.

8. 8.

   Arrange the potatoes and zucchini in a loose crescent on two warm plates. Nestle a salmon portion alongside each, spoon any buttery juices over the fish, and finish with the lemon wedges.

Want more detail? See the temperature guide.