Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet for the vegetables and a small baking dish for the salmon.

2. 2.

   Pat 12 ounces king salmon dry, remove any pin bones, and cut into 2 equal portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while you prepare and begin roasting the vegetables.

3. 3.

   Scrub 12 ounces fingerling potatoes and halve lengthwise, quartering larger ones into pieces no thicker than 1/2 inch. Trim 12 ounces Brussels sprouts and halve through the stems; quarter any especially large sprouts. Keep the vegetables separate.

4. 4.

   Finely chop 1 tablespoon fresh sage leaves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut the rest of the lemon into wedges for serving.

5. 5.

   Toss the potatoes on the large baking sheet with 1/2 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Arrange cut-side down on one half of the sheet. Roast on the lower rack for 10 minutes.

6. 6.

   Toss the Brussels sprouts with 1/2 tablespoon olive oil, 5/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Add them cut-side down to the empty half of the hot baking sheet. Roast for 12 minutes.

7. 7.

   Brush the salmon with 1 teaspoon olive oil and place skin-side down in the small baking dish. Put it on the upper rack, leaving the vegetables below. Roast everything for another 10–12 minutes, until the salmon reaches 125°F at its thickest point and the vegetables are browned and tender. Rest the salmon for 3 minutes.

8. 8.

   While the salmon roasts, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Cook for 3–4 minutes, swirling frequently, until the milk solids turn golden brown and smell nutty. Add the prepared sage and cook for 20 seconds. Remove from the heat, let the bubbling subside, then carefully stir in the prepared lemon juice and zest.

9. 9.

   Divide the potatoes and Brussels sprouts between two warm plates. Place a salmon portion alongside, spoon the lemon-sage brown butter over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.