Careme

Ingredients

• Atlantic Salmon Fillet 1 fillet, about 12-14 oz 14.99
• Organic Red Sweet Potato 1 medium, about 12 oz, cut into 3/4-inch cubes 2.54
• Organic Green Asparagus 1 bunch, trimmed 5.54
• Organic Easter Egg Radish 1 bunch, thinly sliced 2.49
• Lemon 1, zested and juiced 0.79
• Organic Italian Parsley 2 tablespoons, chopped 2.19
• Organic Garlic, 3 CT 2 cloves, minced 2.89
• Pantry item: olive oil 2 1/2 tablespoons
• Pantry item: Dijon mustard 1 teaspoon
• Pantry item: kosher salt to taste
• Pantry item: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large roasting tray with parchment for easier cleanup.
2. Peel 1 medium organic red sweet potato and cut it into 3/4-inch cubes. Toss the sweet potato cubes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread them on one side of the sheet pan and roast for 10 minutes.
3. While the sweet potatoes get started, trim 1 bunch organic green asparagus and slice 1 bunch organic Easter Egg radish very thin. In a small bowl, mix the zest and juice of 1 lemon with 1 teaspoon Dijon mustard, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon chopped organic Italian parsley, 1/4 teaspoon kosher salt, and black pepper.
4. Pat 1 salmon fillet, about 12 to 14 ounces, very dry. Rub it with 1/2 tablespoon olive oil, the remaining 1 minced garlic clove, 1/4 teaspoon kosher salt, and black pepper.
5. After the sweet potatoes have roasted 10 minutes, add the trimmed asparagus to the other side of the pan. Toss the asparagus with 1/2 tablespoon olive oil and a pinch of salt. Nestle the salmon in the center or place it on a second small pan if needed.
6. Roast the salmon, asparagus, and sweet potatoes for 12 to 15 minutes, until the salmon is just cooked through and the asparagus is tender-crisp. If you want crisp skin, broil the salmon for 1 to 2 minutes at the end, watching carefully.
7. Toss the thinly sliced radishes with 1 tablespoon of the lemon dressing so they stay crisp and lightly pickled.
8. To plate, spoon the roasted sweet potatoes slightly off-center on each plate, lean the asparagus alongside, and place half the salmon on top or just beside the vegetables. Scatter the dressed radishes over and around the fish for color and crunch. Drizzle the remaining lemon-parsley dressing around the plate, not over the skin, to keep the texture lively.
9. Serve immediately. Optional wine pairing: Sauvignon Blanc or unoaked Chardonnay.