Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the upper-middle position. Pat 1 lb skin-on coho salmon dry, cut into 2 equal portions, and season all over with 1 1/4 teaspoons Morton kosher salt. Refrigerate uncovered while preparing the vegetables.

2. 2.

   Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch-thick wedges. Toss on one half of a large rimmed baking sheet with 1/2 tablespoon olive oil, 3/4 teaspoon Morton kosher salt, and 1/8 teaspoon black pepper. Spread in a single layer.

3. 3.

   Trim 12 oz Brussels sprouts and halve them lengthwise, quartering unusually large ones. Toss on the other half of the baking sheet with 1/2 tablespoon olive oil, 3/4 teaspoon Morton kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down with space between the pieces.

4. 4.

   Roast the vegetables for 25–30 minutes, turning the potatoes after 15 minutes, until the potatoes are tender and golden and the sprouts have deeply browned edges.

5. 5.

   While the vegetables roast, finely mince 1 oz shallot. Zest 1 medium organic lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut the rest of the lemon into wedges for serving.

6. 6.

   During the final 12 minutes of roasting, pat the salmon skin dry again and season the flesh with 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Cook for 5–7 minutes, until the skin is crisp and the flesh is mostly opaque up the sides. Flip and cook for 1–3 minutes more, pulling the salmon at 125°F in the thickest part. Transfer skin-side up to a plate and rest for 3 minutes while making the sauce.

7. 7.

   Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Cook for 1–2 minutes, swirling, until it smells nutty and turns light golden. Add the prepared shallot and cook for 1 minute. Remove from the heat and carefully stir in 1 tablespoon drained, rinsed capers, the prepared lemon zest and juice, and 1 tablespoon water.

8. 8.

   Divide the roasted potatoes and Brussels sprouts between two warm plates. Set the salmon beside them, skin-side up. Spoon the lemon-caper brown butter around the fish and over the vegetables, leaving the crisp skin uncovered. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.