Careme

Instructions

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1. 1.

   Heat the oven to 450°F with racks in the upper and lower thirds. Pat 12 ounces salmon dry and season it all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper; refrigerate uncovered while preparing the vegetables.

2. 2.

   On a rimmed sheet pan, toss 12 ounces halved fingerling potatoes with 1 1/2 tablespoons extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Arrange cut-side down and roast on the lower rack for 15 minutes.

3. 3.

   While the potatoes roast, toss together:

   • 8 ounces trimmed green beans
   • 6 ounces Sungold cherry tomatoes
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper

   Set the seasoned vegetables aside.

4. 4.

   Make the basil-caper gremolata by stirring together:

   • 1/2 cup finely chopped basil leaves
   • 1 tablespoon drained and chopped capers
   • Zest and juice of 1 lemon
   • 1 small finely grated garlic clove
   • 1/8 teaspoon crushed red pepper flakes
   • 1/2 tablespoon extra-virgin olive oil

   Set aside for the flavors to mingle.

5. 5.

   Remove the potatoes after 15 minutes, turn them cut-side up, and lightly crush each with the bottom of a glass. Return them to the lower rack for 8 minutes to crisp.

6. 6.

   Spread the seasoned vegetables around the potatoes. Place the salmon skin-side down on a second lined sheet pan and roast it on the upper rack while the vegetables finish below, 10–12 minutes. Pull the salmon at 125°F in the thickest part; the beans should be tender-crisp, the tomatoes blistered, and the potatoes deeply golden.

7. 7.

   Rest the salmon for 3 minutes. Divide the crushed potatoes, green beans, and tomatoes between two warm plates, add the salmon, and spoon the basil-caper gremolata over the fish and around the vegetables.

Want more detail? See the temperature guide.