Careme

Ingredients

• King Salmon Fillet

  12 ounces $29.99
• Organic Heirloom Tomatoes

  12 ounces $4.43
• walnut halves

  1/2 cup
• organic Italian parsley leaves

  1/2 cup loosely packed $2.29
• organic cilantro leaves

  1/4 cup loosely packed $1.99
• organic garlic

  2 cloves $2.69
• organic lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• extra-virgin olive oil

  3 tablespoons
• ground coriander

  1 teaspoon
• smoked paprika

  1/2 teaspoon
• red pepper flakes

  1/4 teaspoon
• honey

  1 teaspoon
• water

  3 tablespoons
• kosher salt

  2 teaspoons
• freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment; cut 12 ounces Organic Heirloom Tomatoes into thick wedges, roughly chop 1/2 cup organic Italian parsley leaves and 1/4 cup organic cilantro leaves, and mince 2 cloves organic garlic.
2. Spread 1/2 cup walnut halves on the prepared pan, toast for 5 minutes, then transfer them to a plate and cool for 5 minutes.
3. Toss 12 ounces tomato wedges with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper on the sheet pan; roast for 10 minutes.
4. Pat 12 ounces King Salmon Fillet dry and rub it with 1 tablespoon extra-virgin olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper; nestle it among the 12 ounces partially roasted tomatoes and roast for 9 to 12 minutes, until the center reaches 125–130°F for medium or 145°F for fully cooked, then rest for 5 minutes.
5. In a food processor, pulse the toasted 1/2 cup walnut halves, roughly chopped 1/2 cup organic Italian parsley leaves, roughly chopped 1/4 cup organic cilantro leaves, minced 2 cloves organic garlic, 1 teaspoon organic lemon zest, 2 tablespoons organic lemon juice, 1 tablespoon extra-virgin olive oil, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon red pepper flakes, 1 teaspoon honey, 3 tablespoons water, and 1/4 teaspoon kosher salt into a textured sauce.
6. Divide the 12 ounces roasted heirloom tomatoes between two plates, portion the 12 ounces roasted king salmon over them, and finish each serving with half of the walnut-herb sauce.