Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. On a rimmed sheet pan, toss together:

   • 12 ounces halved fingerling potatoes
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   Arrange cut-side down and roast for 15 minutes.

2. 2.

   While the potatoes roast, pat 12 ounces king salmon dry. Season it with:

   • 7/8 teaspoon Morton kosher salt
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper
   • 1 teaspoon lemon zest

   Set aside to presalt while preparing the tomatoes.

3. 3.

   Toss the tomato mixture in a medium bowl:

   • 1 pound heirloom tomato wedges
   • 1 tablespoon extra-virgin olive oil
   • 1 finely grated garlic clove
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   The feta and olives added later supply additional seasoning, so the tomatoes are intentionally salted lightly.

4. 4.

   Turn the potatoes and move them to one side of the pan. Spread the tomato mixture on the other side and roast for 8 minutes.

5. 5.

   Set the seasoned salmon skin-side down over the tomatoes. Roast until the center is glossy and the salmon reaches a pull temperature of 125°F, about 10–12 minutes. Transfer the salmon to a plate and rest for 5 minutes while leaving the vegetables in the switched-off oven.

6. 6.

   Make the basil-lemon oil by finely chopping 0.5 ounce basil, then stirring it together with 2 tablespoons lemon juice, 1/2 tablespoon extra-virgin olive oil, and 1 finely grated garlic clove.

7. 7.

   Spoon the roasted tomatoes onto two warm plates and place the salmon over them. Add the crisp potatoes, then finish with 2 ounces crumbled feta, 1/3 cup halved Kalamata olives, the basil-lemon oil, and 0.25 ounce torn basil.

Want more detail? See the temperature guide.