Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 1 pound delicata squash, halve it lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons; leave the edible skin on.

2. 2.

   Core 1 medium Honeycrisp apple, about 8 ounces, and cut it into 1/2-inch wedges. Chop enough sage leaves to make 1 tablespoon.

3. 3.

   Toss the squash on the sheet pan with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Spread in a single layer, leaving space for the salmon, and roast for 15 minutes.

4. 4.

   While the squash roasts, pat dry 12 ounces salmon and cut into 2 portions if needed. Season the flesh evenly with 3/4 teaspoon fine sea salt and let stand while you prepare the glaze.

5. 5.

   Stir together the maple-sage glaze:

   • 1 tablespoon apple cider vinegar
   • 2 teaspoons pure maple syrup
   • 1 tablespoon chopped sage
   • 1 teaspoon olive oil

   Keep the glaze ready beside the stove.

6. 6.

   Toss the apple wedges with 2 teaspoons olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Turn the squash and add the seasoned apples to the pan. Nestle the salmon skin-side down into the cleared space. Spoon the maple-sage glaze over the salmon, squash, and apples.

7. 7.

   Roast for another 8–12 minutes, until the salmon reaches 125°F in its thickest part and the squash is tender. Transfer the salmon to a plate and rest for 3 minutes; if needed, leave the vegetables in the oven during that rest to finish browning.

8. 8.

   Divide the roasted squash and apples between two plates. Add a salmon portion to each and spoon the warm pan juices over everything.

Want more detail? See the temperature guide.