Careme

Instructions

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1. 1.

   Preheat the oven to 425°F and line a large rimmed baking sheet with parchment.

2. 2.

   Scrub and cut 12 oz red potatoes into ¾-inch wedges. Toss with 1 tablespoon olive oil and 1¼ teaspoons Diamond Crystal kosher salt; spread over one half of the baking sheet.

3. 3.

   Trim and peel 1 bunch baby golden beets (about 8 oz trimmed), then cut into ¼-inch slices. Toss with ½ tablespoon olive oil and ¾ teaspoon Diamond Crystal kosher salt; spread over the other half of the baking sheet.

4. 4.

   Pat dry 1 lb coho salmon and season all over with 2 teaspoons Diamond Crystal kosher salt. Refrigerate while the vegetables roast.

5. 5.

   Roast the potatoes and beets for 20 minutes, turning them once halfway through.

6. 6.

   Whisk 2 teaspoons Dijon mustard, 2 teaspoons honey, and 1 tablespoon juice from ½ lemon into a glaze.

7. 7.

   Dice 1 small Bartlett pear. Toss with 1 teaspoon fresh thyme leaves, ½ tablespoon olive oil, and 1 tablespoon juice from the remaining ½ lemon to make the pear relish.

8. 8.

   Move the roasted vegetables aside to make room for the salmon. Place the salmon skin-side down on the baking sheet, brush with the glaze, and roast for 10–12 minutes more, until the thickest part reaches 125°F. Rest for 3 minutes.

9. 9.

   Divide the potatoes and beets between two plates. Add the salmon and spoon the pear relish alongside.

Want more detail? See the temperature guide.