Careme

Instructions

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1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones. Cut 12 ounces Yukon Gold potatoes into 1/2-inch pieces.

2. 2.

   Toss the prepared sprouts and potatoes on the sheet pan with:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper
   • 1/4 teaspoon dried thyme

   Spread into a single layer, placing the sprouts cut-side down.

3. 3.

   Pat 12 ounces coho salmon dry and cut into 2 equal portions if needed. Season the flesh with 3/4 teaspoon fine sea salt. Refrigerate while you prepare the apples and begin roasting the vegetables.

4. 4.

   Core 8 ounces Fuji apple and cut into 1/2-inch-thick wedges, leaving the peel on. In a bowl, combine:

   • 2 teaspoons olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1/4 teaspoon dried thyme

   Add the apple wedges and toss to coat.

5. 5.

   Roast the sprouts and potatoes for 20 minutes. Turn the potatoes and stir the sprouts, then move the vegetables toward the edges of the pan to make room for the salmon.

6. 6.

   Place the seasoned salmon skin-side down in the cleared space. Brush its flesh with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon ground black pepper. Arrange the dressed apples around it and spoon their dressing over the vegetables. Roast for 10–14 minutes, until the potatoes are tender and the salmon reaches 125°F in its thickest part. Rest the salmon for 3 minutes.

7. 7.

   Divide the roasted sprouts, potatoes, and apples between two plates. Set a salmon portion alongside each serving and spoon any pan juices over the top.

Want more detail? See the temperature guide.