Careme

Ingredients

• King Salmon Fillet (Wild Caught Previously Frozen)

  1 lb $39.99
• Fresh Organic Heirloom Tomato

  1 lb $3.49
• Yukon Gold Potatoes

  12 oz $1.49
• Fresh Organic Lemon

  1, yielding 1 teaspoon zest and 1 tablespoon juice $2.00
• Garlic

  2 cloves, minced $0.99
• Parsley

  1/4 cup, finely chopped $1.89
• Panko breadcrumbs

  1/4 cup
• Capers

  1 tablespoon, drained and chopped
• Extra-virgin olive oil

  3 tablespoons
• Unsalted butter

  1 tablespoon
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  3/8 teaspoon

Instructions

1. Heat the oven to 450°F and line two rimmed sheet pans with parchment paper. Halve 12 ounces Yukon Gold potatoes, cut 1 pound Fresh Organic Heirloom Tomato into thick wedges, mince 2 garlic cloves, finely chop 1/4 cup parsley, and zest 1 Fresh Organic Lemon to obtain 1 teaspoon zest before squeezing out 1 tablespoon juice.
2. Place the halved pieces in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook for 10 minutes, until barely fork-tender, then drain well.
3. Gently crush the drained pieces to about 1/2-inch thickness and coat with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down on the first pan, dot with 1 tablespoon unsalted butter, and roast on the lower rack for 10 minutes.
4. Fold up the edges of a large sheet of foil to make a shallow boat on one side of the second pan. Place the prepared 1 pound tomato wedges inside and toss with 1 tablespoon extra-virgin olive oil, 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; keep all juices contained inside the boat.
5. Pat 1 pound King Salmon Fillet dry, brush with 1 tablespoon lemon juice, and place on the open side of the second pan. Mix 1 teaspoon lemon zest, 2 minced garlic cloves, 1/4 cup finely chopped parsley, 1/4 cup panko breadcrumbs, 1 tablespoon drained and chopped capers, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; press the mixture evenly over the top.
6. After the first pan has roasted for 10 minutes, rotate it and place the second pan on the upper rack. Roast both pans for 10–12 minutes, until the crust is golden, the crushed pieces are crisp, and the center of the fillet reaches 125–130°F for medium or 145°F for fully cooked.
7. Rest the 1 pound salmon fillet for 3 minutes, then divide it between two warmed plates and serve with the crisp crushed potatoes, roasted tomato wedges, and contained tomato juices spooned around the plates.