Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Scrub 1 lb Yukon Gold potatoes and cut into ¾-inch wedges. Trim and scrub 1 bunch baby golden beets, then quarter them.

2. 2.

   Pat 1 lb coho salmon dry and cut into 2 portions. Season with ¾ teaspoon Morton kosher salt; refrigerate while the vegetables roast.

3. 3.

   Mince 1 small shallot, chop 2 tablespoons fresh dill, and zest and juice 1 lemon. Keep the dill separate for finishing the sauce.

4. 4.

   Toss the potatoes with 1 tablespoon olive oil and ½ teaspoon Morton kosher salt on one half of a sheet pan. Toss the beets with 1 teaspoon olive oil and ¼ teaspoon Morton kosher salt on the other half. Roast for 25–30 minutes, turning once, until the potatoes are golden and the beets are tender.

5. 5.

   Near the end of roasting, heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the salmon skin-side down, if it has skin, and cook for 4–5 minutes. Flip and cook for 1–2 minutes more, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes.

6. 6.

   Lower the skillet heat to medium. Add 2 tablespoons unsalted butter and the minced shallot; cook for about 2 minutes, until the shallot softens. Remove from the heat and stir in the lemon zest, lemon juice, and chopped dill.

7. 7.

   Divide the roasted potatoes and beets between 2 plates. Add the salmon and spoon the lemon-dill butter over it.

Want more detail? See the temperature guide.