Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed sheet pan and a smaller baking pan with parchment. Scrub 12 oz red potatoes and cut into 1/2-inch pieces.

2. 2.

   Pat 12 oz thawed sockeye salmon dry, remove any pin bones, and divide into 2 portions. Season with 3/4 teaspoon fine sea salt and refrigerate while the vegetables begin roasting.

3. 3.

   Toss the potatoes on the large sheet pan with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread into a single layer and roast on the upper rack for 15 minutes.

4. 4.

   Meanwhile, trim 10 oz Brussels sprouts and halve lengthwise, quartering any very large ones. Toss in a bowl with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Core 1 medium Honeycrisp apple, about 6 oz, and cut into 1/2-inch wedges; keep the apple separate.

5. 5.

   Turn the potatoes and add the seasoned Brussels sprouts to the sheet pan, placing their cut sides down. Roast for 10 minutes.

6. 6.

   Mix 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar, and 1/4 teaspoon ground black pepper in a small bowl. Brush the salmon all over with 1 teaspoon olive oil, place skin-side down on the smaller pan, and spread the mustard mixture over the flesh.

7. 7.

   Add the apple wedges to the vegetable pan, tossing gently in the oil already on the pan. Put the salmon on the lower rack and roast both pans for 10–12 minutes, until the salmon reaches 125°F in the thickest part and the potatoes and sprouts are tender and browned. Remove the salmon and rest for 3 minutes; let the vegetables finish roasting during that rest if needed.

8. 8.

   Divide the roasted potatoes, Brussels sprouts, and apples between 2 plates. Set a salmon portion alongside each serving and spoon any mustardy pan juices over the fish.

Want more detail? See the temperature guide.