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1
Preheat the oven to 450.
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2
Coat a large roasting pan with 1/2 tablespoon of the olive oil.
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3
Add the onion, celery and garlic and stir to combine.
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4
Set the salmon on the vegetables, skinned side down, and rub with the remaining 1/2 tablespoon of olive oil.
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5
Season with the nutmeg and salt and pepper.
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6
Sprinkle the sage and rosemary all over the salmon and roast in the upper third of the oven for about 25 minutes, or until nicely glazed and just cooked through.
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7
Keep warm.
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8
Spread 1/4 cup of the oil on a large rimmed baking sheet.
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9
Add the sweet potatoes, 3 of the garlic cloves, the shallots, thyme and nutmeg and toss well.
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10
Season with the cayenne pepper and salt and black pepper and roast in the lower third of the oven with the salmon, stirring a few times, for about 25 minutes, or until well browned.
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11
Heat 1 tablespoon of the oil in a cast-iron skillet until almost smoking.
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12
Add the okra, season with salt and pepper and cook over high heat, stirring, until lightly charred, about 2 minutes.
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13
Transfer the okra to a bowl; keep warm.
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14
Set the skillet to moderate heat.
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15
In a bowl, toss the shiitakes with the cayenne chile and the remaining 1 1/2 tablespoons of oil and season with salt and black pepper.
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16
Add the shiitakes to the skillet and cook, stirring, until tender, about 5 minutes.
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17
Add the remaining 2 garlic cloves and cook until the mushrooms begin to crisp, about 2 minutes.
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18
Stir the okra into the shiitakes and cook for 1 minute.
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19
Cut the salmon into 6 pieces and place on 6 large plates.
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20
Spoon the vegetables around the fish and serve at once.
