Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Trim 1 pound Brussels sprouts and halve them lengthwise, quartering unusually large ones. Wipe 8 ounces crimini mushrooms clean and slice them 1/4 inch thick.

2. 2.

   Pat 1 pound thawed sockeye salmon dry and divide into two portions. Season evenly with 1 1/8 teaspoons Morton kosher salt flakes. Place skin-side down on a parchment-lined baking sheet and refrigerate while the sprouts begin roasting.

3. 3.

   On a large rimmed baking sheet, toss together:

   • The prepared Brussels sprouts
   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon ground black pepper

   Arrange cut-side down in a single layer. Roast on the upper rack for 18 minutes.

4. 4.

   Meanwhile, finely chop 0.5 ounce fresh dill, discarding coarse stems. Finely grate 1 garlic clove. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the rest of the lemon into wedges. Stir the dill, garlic, measured zest and juice together with 2 tablespoons olive oil to make the sauce.

5. 5.

   After the sprouts have roasted for 18 minutes, turn them and move their pan to the lower rack. Place the salmon on the upper rack. Roast both for another 8–12 minutes, until the sprouts are browned and tender and the salmon reaches 125°F in its thickest part. Rest the salmon for 3 minutes.

6. 6.

   While the salmon roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared mushrooms and spread them out. Cook undisturbed for 3 minutes, then stir and cook for another 4–5 minutes until browned. Stir in 1/2 teaspoon Morton kosher salt flakes and 1/4 teaspoon ground black pepper.

7. 7.

   Divide the Brussels sprouts and mushrooms between two plates. Add a salmon portion to each, spoon the olive oil–dill sauce over the fish and vegetables, and serve with the lemon wedges.

Want more detail? See the temperature guide.