Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a large rimmed sheet pan with parchment. Pat 1 lb coho salmon dry, season all over with 2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper, and refrigerate uncovered for 15 minutes while preparing the other components.

2. 2.

   Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss them on the prepared pan with 1 1/2 tablespoons extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 18 minutes.

3. 3.

   Meanwhile, zest and juice 1 lemon, keeping the zest and juice separate. Mince 2 garlic cloves and thinly slice 1 garlic clove.

4. 4.

   Make the lemon breadcrumbs on a small oven-safe tray by combining:

   • 1/3 cup plain breadcrumbs
   • 1 tablespoon extra-virgin olive oil
   • 2 minced garlic cloves
   • Zest from the prepared lemon
   • 1/4 teaspoon black pepper

   Bake alongside the potatoes for 5–7 minutes, stirring once, until crisp and golden; set aside.

5. 5.

   Cut 1 lb tomatoes into wedges. In a bowl, make the tomato agrodolce by gently tossing:

   • Tomato wedges
   • 1 thinly sliced garlic clove
   • 1 tablespoon drained capers
   • 2 tablespoons golden raisins
   • 1 1/2 tablespoons red wine vinegar
   • 2 teaspoons honey
   • 1/4 teaspoon crushed red pepper flakes
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1 tablespoon extra-virgin olive oil

   Let the mixture stand until the potatoes finish their initial roast.

6. 6.

   Turn the potatoes and push them around the edges of the pan. Place the seasoned salmon in the center, skin-side down if it has skin, and spoon the tomato agrodolce around it. Drizzle the salmon with 1/2 tablespoon extra-virgin olive oil. Roast for 10–12 minutes, until the thickest part of the salmon reaches 125°F and the tomatoes soften and release their juices.

7. 7.

   Rest the salmon on the pan for 5 minutes. Tear 1/2 oz basil leaves over the tomatoes, drizzle the prepared lemon juice over the salmon and vegetables, and gently toss the tomato mixture on the pan.

8. 8.

   Divide the roasted potatoes and tomato agrodolce between two warm plates. Place the salmon alongside, spoon the pan juices over it, and finish with the lemon breadcrumbs.

Want more detail? See the temperature guide.