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); halve them, or quarter any larger ones.

2. 2.

   Scrub 12 oz Yukon Gold potatoes and cut into ¾-inch pieces.

3. 3.

   Pat 1 lb coho salmon dry and season the flesh with 2 teaspoons Diamond Crystal kosher salt. Set aside while the vegetables begin roasting.

4. 4.

   On a large sheet pan, toss the prepared beets with 2 teaspoons olive oil and 1 teaspoon Diamond Crystal kosher salt. In a separate section, toss the prepared potatoes with 2 teaspoons olive oil and 1¼ teaspoons Diamond Crystal kosher salt. Spread both in a single layer and roast for 20 minutes.

5. 5.

   Make the sauce: finely mince 1 small shallot (about 2 oz), juice ½ lemon (about 1 tablespoon), and chop 1 tablespoon dill. Whisk together:

   • The minced shallot
   • 1 tablespoon lemon juice
   • 1 tablespoon chopped dill
   • 2 teaspoons Dijon mustard
   • 1 tablespoon olive oil

   Cut the other ½ lemon into wedges for serving.

6. 6.

   Move the vegetables around on the sheet pan. Rub the salmon’s skin with the remaining 1 teaspoon olive oil and place it skin-side down on a second small pan. Roast both pans for 10–12 minutes more, until the salmon reaches 130°F and the vegetables are tender and browned. Rest the salmon for 3 minutes.

7. 7.

   Divide the beets and potatoes between two plates, add the salmon, and spoon the lemon-dill mustard sauce over the fish. Serve with the lemon wedges.

Want more detail? See the temperature guide.