Ingredients
- 1 lb potatoes, scrubbed and thinly sliced
- 1/2 lb Brussels sprouts, trimmed and thinly sliced
- 1 medium yellow onion, thinly sliced
- Salt and pepper
- 1 tbsp olive oil
- Thyme and rosemary
- 4 ButcherBox Sockeye Salmon Filets, defrosted and patted dry (roughly 1 to 1¼ pound)
- 1/2 cup white wine
- 4 cloves garlic, thinly sliced
- 1/4 cup heavy cream
- 6 tbsp unsalted butter, cut into 6 pieces and kept in the fridge
Instructions
- Preheat the oven to 425º F. Line a sheet pan with parchment paper. On the sheet pan, toss the potatoes, Brussels sprouts, onion, 1 teaspoon salt (Diamond Crystal kosher, but adjust based on your salt’s saltiness) and the olive oil to coat everything well. Spread out the potato and sprouts mixture evenly.
- Season the salmon filets with salt and pepper and set them aside on a plate. Place the potato-sprouts sheet pan in the oven on the middle rack and roast until mostly tender, about 20 minutes. Then place the salmon pieces in the center of the potato and sprouts pan, leaving about 2 inches between each filet. Bake together until the salmon is medium rare, registering 120º F in the thickest part with an instant read thermometer, about 10 to 15 minutes more.
- Meanwhile, make the garlic butter sauce by bringing the wine and the garlic to a simmer in a small saucepan or pot and reduce down to about 2 tablespoons, about 7 minutes. Add the cream and as it heats and bubbles, scrape up any browned garlic reduced wine. Reduce the heat to very low. Add the butter in batches of one or two pieces at a time to the wine-cream sauce, vigorously whisking it, until all the butter is emulsified. It should look creamy, a bit airy and not greasy. Quickly turn off the heat and remove the sauce from any heat source.
- Serve the roasted salmon, potatoes and Brussels sprouts on plates and spoon the butter sauce over the salmon and vegetables. Season with flake salt and more black pepper, if desired.
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