Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss on a large rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread cut-side down and roast on the lower rack for 15 minutes.

2. 2.

   While the potatoes roast, pat 12 oz coho salmon dry and divide into two portions. Season all over with 3/4 teaspoon fine sea salt. Place skin-side down on a second, parchment-lined baking sheet and refrigerate while preparing the vegetables.

3. 3.

   Trim 12 oz green beans and dry thoroughly. Toss in a bowl with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt; set aside.

4. 4.

   Prepare the sauce ingredients, keeping each separate:

   • 8 oz Roma tomatoes, diced into 1/2-inch pieces
   • 2 oz shallots, peeled and finely chopped
   • 2 garlic cloves, finely chopped
   • 1/4 oz basil leaves, thinly sliced

   Zest and juice 1 lemon. Measure 1 teaspoon zest and 1 tablespoon juice for the sauce; save any extra for another use.

5. 5.

   Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped shallots and cook for 3 minutes, stirring, until softened. Add the chopped garlic and cook for 30 seconds.

6. 6.

   Add the following to the skillet:

   • The diced tomatoes
   • 1 tablespoon drained, rinsed capers
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
   • 2 tablespoons water

   Simmer gently for 6–8 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. Turn off the heat.

7. 7.

   After the potatoes have roasted for 15 minutes, turn them and spread the prepared green beans alongside in a single layer. Return to the lower rack and roast for another 12–15 minutes, until the potatoes are golden and tender and the beans are lightly blistered.

8. 8.

   At the same time, put the salmon on the upper rack. Roast for 10–14 minutes, depending on thickness, until the thickest part reaches 125°F for a moist, tender center. Remove and rest for 3 minutes while the vegetables finish.

9. 9.

   Warm the tomato-caper sauce gently if needed, then take it off the heat. Stir in 1 tablespoon unsalted butter, the measured lemon zest and juice, and half the sliced basil.

10. 10.

    Spoon the sauce onto two warm plates and place the salmon over it. Arrange the roasted potatoes and green beans alongside, scatter with the prepared basil that was set aside, and serve.

Want more detail? See the temperature guide.