Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones.

2. 2.

   Mince 2 garlic cloves. Halve 1 lemon; thinly slice one half and reserve the other half for finishing.

3. 3.

   Pat 12 ounces coho salmon dry and cut into 2 portions if needed. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while the vegetables begin roasting.

4. 4.

   Toss the prepared potatoes and Brussels sprouts on the sheet pan with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1 teaspoon dried thyme
   • 1/4 teaspoon black pepper

   Spread into a single layer, with the sprouts cut-side down. Roast for 22–25 minutes, turning the potatoes once, until the potatoes are nearly tender and the sprouts have browned edges.

5. 5.

   Move the vegetables toward the edges to make room for the salmon. Rub the salmon flesh with 1 1/2 teaspoons olive oil and the minced garlic, then place skin-side down in the cleared space. Lay the prepared lemon slices over the fish. Roast for 10–12 minutes, until the salmon reaches 125°F at its thickest point and the potatoes are tender. Transfer the salmon to plates and rest for 3 minutes.

6. 6.

   Divide the roasted potatoes and Brussels sprouts between the plates. Squeeze the reserved lemon half over the salmon and vegetables, and serve with the roasted lemon slices.

Want more detail? See the temperature guide.