Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Trim and scrub 1 bunch baby golden beets (about 10 oz trimmed), then cut into ½-inch wedges. Scrub 1 lb Yukon Gold potatoes and cut into ¾-inch pieces.

2. 2.

   Pat dry 1 lb coho salmon and cut into 2 portions. Season with 2 teaspoons Diamond Crystal kosher salt; refrigerate while the vegetables begin roasting.

3. 3.

   On a large sheet pan, toss the beets with 2 teaspoons olive oil and 1 teaspoon Diamond Crystal kosher salt. Toss the potatoes separately on the same pan with 2 teaspoons olive oil and 1½ teaspoons Diamond Crystal kosher salt. Spread out and roast for 15 minutes.

4. 4.

   Meanwhile, mince 2 oz shallot and rinse 6 oz blackberries. Zest and juice 1 lemon, measuring out about 2 tablespoons juice.

5. 5.

   Stir the vegetables and move them to one side of the pan. Rub the salmon with 1 teaspoon olive oil and place it skin-side down on the cleared side. Roast for 11–13 minutes, until the salmon reaches 125°F and the vegetables are tender. Rest the salmon for 3 minutes.

6. 6.

   While the salmon roasts, heat the final 1 teaspoon olive oil in a small skillet over medium heat. Cook the shallot for 2 minutes. Add the blackberries, prepared lemon juice, and 1 teaspoon honey; cook for 4–5 minutes, crushing some berries, until glossy and spoonable.

7. 7.

   Divide the roasted beets and potatoes between 2 plates. Set the salmon on top, spoon over the blackberry-shallot sauce, and finish with the prepared lemon zest.

Want more detail? See the temperature guide.