Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. On a rimmed baking sheet, toss them with 1 tablespoon olive oil and 1/2 teaspoon table salt. Spread cut-side down.

2. 2.

   Cut 12 oz skin-on coho salmon into 2 equal portions and remove any pin bones. Pat dry and season all over with 3/4 teaspoon table salt. Refrigerate uncovered while preparing the sides.

3. 3.

   Trim 8 oz green beans and wash and dry 10 oz grape tomatoes. Finely mince 2 garlic cloves. On a second rimmed baking sheet, combine:

   • The trimmed green beans
   • The grape tomatoes, left whole
   • The minced garlic
   • 1 tablespoon olive oil
   • 3/4 teaspoon table salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer.

4. 4.

   Roast the potatoes on the lower rack for 20 minutes. Turn them, then put the vegetable tray on the upper rack. Roast both trays for another 15–20 minutes, until the potatoes are golden, the beans are tender with browned spots, and the tomatoes begin to burst.

5. 5.

   While the vegetables roast, finely grate the zest of 1 medium lemon, then squeeze 1 tablespoon juice and cut the rest into wedges. Finely chop 0.5 oz fresh dill, including its tender stems, and divide into two equal portions. Stir 1/2 cup plain whole-milk Greek yogurt with the lemon zest, measured lemon juice, half the chopped dill, and 1/4 teaspoon ground black pepper. Set the lemon-dill yogurt and the reserved dill aside.

6. 6.

   About 12 minutes before the vegetables finish, pat the salmon skin dry again. Heat 1 tablespoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Place the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp and the flesh is mostly opaque up the sides. Flip and cook for 1–3 minutes, until the center reaches 125°F. Transfer skin-side up to a plate and rest for 3 minutes.

7. 7.

   Spoon the lemon-dill yogurt onto two plates. Set the salmon partly over the yogurt, keeping its crisp skin facing up. Arrange the roasted potatoes, green beans, and tomatoes alongside, spooning the tomato juices over the vegetables. Finish with the reserved dill and serve with the lemon wedges.

Want more detail? See the temperature guide.