Careme

Instructions

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1. 1.

   Preheat the oven to 425°F. Scrub 3/4 lb Yukon Gold potatoes and cut into 3/4-inch pieces.

2. 2.

   Trim and halve 1 lb Brussels sprouts. Core and dice 1/2 lb Honeycrisp apple, finely dice 1/4 lb yellow onion, and strip and chop 2 teaspoons fresh thyme leaves.

3. 3.

   Toss the potatoes with 1 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt on a large sheet pan. Spread them out and roast for 12 minutes.

4. 4.

   While the potatoes roast, toss the Brussels sprouts with 1 tablespoon olive oil and 1 1/2 teaspoons Diamond Crystal kosher salt. Cut 1 lb coho salmon into two portions, pat dry, and coat with 1 teaspoon olive oil and 2 teaspoons Diamond Crystal kosher salt.

5. 5.

   Add the Brussels sprouts to the sheet pan in a single layer beside the potatoes. Roast for 6 minutes, then put the salmon on a separate small pan and add it to the oven. Roast for 12–14 minutes, until the salmon reaches 125°F and the vegetables are browned and tender.

6. 6.

   While the salmon roasts, heat 1 teaspoon olive oil in a small skillet over medium heat. Cook the diced onion and apple for about 6 minutes, stirring, until softened and lightly golden. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, the chopped thyme, and 2 tablespoons water; simmer for 2 minutes. Swirl in 1 tablespoon unsalted butter to finish the apple sauce.

7. 7.

   Rest the salmon for 3 minutes. Plate each portion with the roasted potatoes and Brussels sprouts, and spoon the warm apple sauce alongside the salmon.

Want more detail? See the temperature guide.