Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. On a large rimmed baking sheet, toss with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread out with a cut side down.

2. 2.

   Pat 12 oz coho salmon dry, remove any pin bones, and divide into two equal portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate uncovered while preparing the vegetables.

3. 3.

   Trim 8 oz green beans and thinly slice 2 garlic cloves. Toss together in a bowl with 1 teaspoon olive oil and 3/8 teaspoon fine sea salt.

4. 4.

   Finely grate 1 teaspoon zest and squeeze 1 tablespoon juice from 1 lemon; keep them separate. Chop enough fresh dill to measure 2 tablespoons.

5. 5.

   Roast the potatoes for 18 minutes. Turn them and move them to one side of the sheet. Spread the prepared green beans and garlic across the other side. Roast for another 12–15 minutes, until the potatoes are golden and tender and the beans have lightly browned edges.

6. 6.

   While the vegetables finish roasting, heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Blot moisture from the salmon skin, then place the fish skin-side down in the skillet. Press gently with a spatula for the first 20 seconds. Cook for 4–5 minutes until the skin is crisp, then turn and cook for another 1–3 minutes, pulling the salmon at 125°F in the thickest part. Transfer skin-side up to a plate and rest for 3 minutes.

7. 7.

   While the salmon rests, lower the skillet heat to medium-low and wipe away any blackened bits with a paper towel held in tongs. Add 2 tablespoons unsalted butter and swirl for 1–2 minutes, until golden brown and nutty. Remove from the heat, carefully stir in the prepared lemon juice, then add the prepared lemon zest and dill.

8. 8.

   Divide the roasted potatoes and green beans between two warm plates. Set the salmon alongside, skin-side up, and spoon the lemon-dill brown butter around the fish and over the vegetables, leaving the crisp skin uncovered.

Want more detail? See the temperature guide.