Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt; spread cut-side down.

2. 2.

   Pat 12 oz coho salmon dry and cut into 2 equal portions. Place skin-side down on a separate parchment-lined baking sheet and season with 3/4 teaspoon fine sea salt. Refrigerate while the potatoes begin cooking.

3. 3.

   Roast the potatoes on the lower rack for 20 minutes. Meanwhile, trim 8 oz green beans, thinly slice 2 garlic cloves, and chop enough fresh dill to measure 2 tablespoons. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the unused lemon into wedges.

4. 4.

   Turn the potatoes. Brush the salmon with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon black pepper. Roast the salmon on the upper rack for 10–14 minutes, until the thickest part reaches 125°F, then rest for 3 minutes. Continue roasting the potatoes until golden and tender, about 30–35 minutes total.

5. 5.

   While the salmon roasts, heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add the trimmed green beans and 3/8 teaspoon fine sea salt; sauté for 3 minutes. Add 2 tablespoons water, cover, and steam for 3–4 minutes. Uncover, add the sliced garlic, and cook for 1–2 minutes, until the water evaporates and the beans are crisp-tender. Transfer to a warm serving dish.

6. 6.

   Wipe the skillet dry and melt 2 tablespoons unsalted butter over medium heat. Swirl for 2–3 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice, lemon zest, and chopped dill; the butter will foam.

7. 7.

   Arrange the roasted potatoes and green beans on two warm plates. Set a salmon portion alongside, spoon the lemon-dill brown butter over the fish, and serve with the lemon wedges.

Want more detail? See the temperature guide.