Careme

Instructions

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1. 1.

   Heat the oven to 425°F. Pat the 1 lb coho salmon dry and season its flesh with 1¼ tsp Morton kosher salt. Refrigerate it uncovered while you prepare the vegetables.

2. 2.

   Cut the 1 lb Yukon Gold potatoes into ¾-inch pieces. Toss with 1 tbsp olive oil and ¾ tsp Morton kosher salt on a large sheet pan; spread them out and roast for 10 minutes.

3. 3.

   Trim and halve the 1 lb Brussels sprouts. Toss with 2 tsp olive oil and ¾ tsp Morton kosher salt. Add them to the sheet pan in a single layer and roast with the potatoes for 18–20 minutes more, until both are browned and tender.

4. 4.

   Core and finely dice the 1 medium Gala apple. Pick and finely chop 1 tsp fresh thyme leaves for the sauce.

5. 5.

   When the vegetables have about 10 minutes left, heat 1 tsp olive oil in a skillet over medium-high heat. Place the salmon skin-side down, press gently for a few seconds to keep the skin flat, and cook for 6–7 minutes. Turn and cook for 1–2 minutes more, until the thickest part reaches 125°F. Transfer to plates and rest for 3 minutes.

6. 6.

   In the salmon skillet, melt 1 tbsp unsalted butter and cook the prepared apple for 2 minutes. Stir in 1 tbsp apple cider vinegar, 1 tsp Dijon mustard, the prepared thyme, and 2 tbsp water; simmer for 1–2 minutes, scraping up the browned bits.

7. 7.

   Divide the roasted potatoes and Brussels sprouts between the plates. Spoon the warm apple-thyme sauce beside or over the salmon, leaving some crisp skin exposed.

Want more detail? See the temperature guide.