Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a smaller baking pan with parchment. Scrub 1 pound Yukon Gold potatoes and cut into 1/2-inch-thick wedges.

2. 2.

   Pat 12 ounces coho salmon dry, remove any pin bones, and cut into 2 equal portions. Season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper. Place skin-side down in the smaller pan and refrigerate while preparing the sides.

3. 3.

   Trim 8 ounces green beans. Thinly slice 2 peeled garlic cloves. Finely chop 1/4 ounce fresh dill to yield about 2 tablespoons. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the unused lemon into wedges for serving.

4. 4.

   Toss the potato wedges on the large baking sheet with:

   • 2 teaspoons olive oil
   • 3/4 teaspoon fine table salt
   • 1/4 teaspoon black pepper

   Spread cut-side down in a single layer. Roast on the lower rack for 20 minutes, flip, and roast for another 15–20 minutes until golden and tender.

5. 5.

   When the potatoes have about 12 minutes left, place the salmon on the upper rack. Roast for 9–12 minutes, depending on thickness, until the center reaches 130°F. Rest for 3 minutes.

6. 6.

   While the salmon roasts, heat the remaining 1 teaspoon olive oil in a large skillet over medium-high heat. Add the prepared green beans and 3/8 teaspoon fine table salt; sauté for 2 minutes. Add 2 tablespoons water, cover, and steam for 3 minutes. Uncover, add the sliced garlic, and cook for 1–2 minutes until the water evaporates and the beans are crisp-tender. Transfer to a warm plate and cover loosely.

7. 7.

   Wipe the skillet dry and reduce the heat to medium. Add 2 tablespoons unsalted butter and cook, swirling, for 2–3 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice, lemon zest, and chopped dill; the butter may briefly sputter.

8. 8.

   Arrange the roasted potatoes and green beans on two warm plates. Set a salmon portion alongside each, spoon the lemon-dill brown butter over the fish and beans, and finish with the prepared lemon wedges.

Want more detail? See the temperature guide.