Careme

Instructions

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1. 1.

   Heat the oven to 425°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Cut 12 oz Yukon Gold potatoes into 1/2-inch wedges. Toss on one sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread out with a cut side down.

2. 2.

   Pat 1 lb coho salmon dry and remove any pin bones. Divide into one 8-oz adult portion and two 4-oz children's portions. Season evenly with 1 teaspoon fine sea salt, place skin-side down on the second sheet, and refrigerate while you prepare the vegetables.

3. 3.

   Prepare the pepper-tomato sauce vegetables:

   • 1/2 large red bell pepper, about 3 oz: remove seeds and cut into thin, short strips.
   • 4 oz Roma tomatoes: finely chop, keeping their juices.
   • 2 oz yellow onion: thinly slice.
   • 2 garlic cloves: finely chop.
4. 4.

   Trim 12 oz green beans and set aside.

5. 5.

   Put the potatoes on the upper oven rack and roast for 20 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared onion and pepper with 3/8 teaspoon fine sea salt (1/4 teaspoon plus 1/8 teaspoon). Cook for 7–8 minutes, stirring occasionally, until softened.

6. 6.

   Add the prepared garlic and 1/4 teaspoon smoked paprika to the skillet; stir for 30 seconds. Add the prepared tomatoes and 2 tablespoons water. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until soft and spoonably thick. Remove from the heat and stir in 1 tablespoon unsalted butter and 1 teaspoon red wine vinegar. Transfer the sauce to a bowl and cover to keep warm.

7. 7.

   After the potatoes have roasted for 20 minutes, turn them and put the salmon on the lower rack. Roast the salmon for 9–13 minutes, checking the smaller portions first, until the center reaches 125°F. Transfer finished portions to a warm plate and rest for 3 minutes. Let the potatoes finish roasting until golden and tender, about 30–35 minutes total.

8. 8.

   While the salmon roasts, wipe out the skillet. Add the trimmed beans, 1 teaspoon olive oil, 1/2 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook over medium-high heat for 4 minutes. Uncover and cook for another 3–5 minutes, tossing, until the water evaporates and the beans are tender with a little bite.

9. 9.

   Thinly slice 2 tablespoons loosely packed basil leaves. Spoon the pepper-tomato sauce onto the adult's plate, set the larger salmon portion over it, and scatter with the basil. Give the adult half the potatoes and beans. Divide the smaller salmon portions and the other half of the potatoes and beans between two children's plates, keeping each component separate.

Want more detail? See the temperature guide.