Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Trim 12 ounces green beans, halve 8 ounces Campari tomatoes, and mince 2 tablespoons shallot. Chop 1 teaspoon thyme leaves. Zest 1 lemon to obtain 1 teaspoon zest, then juice it to obtain 2 tablespoons juice. Pat 1 pound salmon dry and cut it into 2 equal portions.

2. 2.

   Toss the prepared green beans and tomatoes on the sheet pan with:

   • 1 1/2 tablespoons extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the vegetables around the edges and roast for 8 minutes.

3. 3.

   Stir together the salmon glaze using:

   • 2 teaspoons Dijon mustard
   • 1 teaspoon honey
   • 1 teaspoon prepared lemon zest
   • 1 teaspoon prepared thyme

   Place the salmon skin-side down in the center of the sheet pan. Season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then brush the glaze over the flesh.

4. 4.

   Roast the salmon and vegetables for 8 to 12 minutes, until the tomatoes blister and the thickest part of the salmon reaches 140°F. Transfer the salmon to a warm plate and rest it for 3 minutes, confirming it reaches 145°F; leave the vegetables in the turned-off oven to stay warm.

5. 5.

   While the salmon roasts, combine 1/4 cup dry white wine and 2 tablespoons prepared shallot in a small saucepan. Simmer over medium heat for 5 to 6 minutes, until about 1 tablespoon liquid remains.

6. 6.

   Lower the heat and whisk in 3 tablespoons cold cubed unsalted butter, one piece at a time, keeping the sauce below a simmer. Remove from the heat and whisk in 2 tablespoons prepared lemon juice to complete the beurre blanc.

7. 7.

   Spoon the lemon-shallot beurre blanc onto two warm plates. Arrange the roasted green beans and tomatoes over the sauce, place one salmon portion on each plate, and serve immediately.