Careme

Instructions

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1. 1.

   Heat the oven to 450°F with a rack in the upper third. Halve 1 pound fingerling potatoes lengthwise and leave 10 ounces Sungold tomatoes whole.

2. 2.

   Pat 12 ounces king salmon dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate it uncovered while the vegetables begin roasting, at least 20 minutes.

3. 3.

   Toss the halved potatoes with 1 1/2 tablespoons extra-virgin olive oil, 1 5/8 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down on one side of a large rimmed sheet pan and roast for 16 minutes.

4. 4.

   In a small baking dish, toss together 10 ounces whole Sungold tomatoes, 1 tablespoon extra-virgin olive oil, 1 teaspoon Diamond Crystal kosher salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Put the dish in the oven beside the potatoes and roast for 6 minutes.

5. 5.

   Make the basil-lemon oil by finely chopping and combining:

   • 1 packed cup basil
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 small garlic clove, finely grated
   • 1 teaspoon finely grated zest and 1 1/2 tablespoons juice from 1 organic lemon
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey

   Stir until spoonable and set aside.

6. 6.

   Once the potatoes have roasted for 22 minutes, turn them and make room for the presalted salmon. Place the salmon on the pan and season it with 1/4 teaspoon black pepper. Continue roasting the salmon, potatoes, and tomatoes for about 9 minutes, until the salmon reaches 125°F at its thickest point and the tomatoes are blistered.

7. 7.

   Rest the salmon for 5 minutes. Lightly crush several roasted tomatoes into their juices, then spoon the tomatoes onto two warm plates. Add the crisp potatoes and salmon, and finish with the basil-lemon oil.

Want more detail? See the temperature guide.