Careme

Instructions

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1. 1.

   Pat 1 pound coho salmon dry and season evenly with 2 teaspoons Diamond Crystal kosher salt. Refrigerate uncovered for 20 minutes while preparing the vegetables.

2. 2.

   Heat the oven to 450°F with a rack in the upper third. Prepare the produce:

   • Halve 12 ounces red potatoes.
   • Trim 12 ounces green beans.
   • Mince 2 ounces shallots.
   • Zest 1 medium lemon to yield 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the rest into 2 wedges.
3. 3.

   Toss the potatoes with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down on a rimmed sheet pan and roast for 15 minutes.

4. 4.

   Stir together the maple-Dijon glaze:

   • 1 1/2 tablespoons Dijon mustard
   • 1 tablespoon pure maple syrup
   • 1 teaspoon prepared lemon zest
   • 1/4 teaspoon black pepper
5. 5.

   Toss the green beans with 2 teaspoons extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Turn the potatoes, push them to the sides, and place the salmon in the center with the beans around it. Brush the salmon with the maple-Dijon glaze and roast for 8 to 10 minutes, until the salmon reaches a pull temperature of 125°F and the beans are crisp-tender.

6. 6.

   While the salmon roasts, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the minced shallots and cook for 2 minutes. Add 2 tablespoons unsalted butter and cook for about 2 minutes, swirling until golden and nutty. Remove from the heat and stir in 1 tablespoon prepared lemon juice and 1 tablespoon drained and rinsed capers.

7. 7.

   Rest the salmon for 5 minutes. Divide the potatoes and green beans between two warm plates, add the salmon, spoon over the lemon-caper brown butter, and finish each plate with a prepared lemon wedge.

Want more detail? See the temperature guide.