Careme

Ingredients

• Fresh Atlantic Farm Raised Whole Salmon Fillet

  1 lb, cut into 2 portions $10.99
• Kroger® Sweet Potato

  1 bag (3 lb); use 1 1/2 lb, peeled and cubed $4.99
• Broccoli Crown

  1 lb, cut into florets $2.49
• Private Selection™ Petite Cherry Snacking Tomatoes

  1 package (10 oz) $3.79
• Garlic

  3 cloves, minced $0.69
• Simple Truth Organic™ Basil

  2 tablespoons sliced $4.99
• Fresh Organic Lemon - Each

  1 lemon, cut into wedges $0.99
• olive oil

  2 tablespoons
• butter

  1 tablespoon
• milk

  2 to 3 tablespoons
• kosher salt

  to taste
• black pepper

  to taste
• smoked paprika

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Peel and cube 1 1/2 pounds sweet potatoes from the 3-pound bag. Cut 1 pound broccoli crown into florets. Mince 3 garlic cloves. Slice 2 tablespoons basil. Cut 1 lemon into wedges. Portion 1 pound salmon into 2 equal pieces and pat them dry.
2. Place the 1 1/2 pounds cubed sweet potatoes in a pot and cover with cold salted water. Bring to a boil, then simmer until very tender, about 12 to 15 minutes.
3. Meanwhile, toss the 1 pound broccoli florets and 1 package (10 ounces) cherry tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, black pepper, and 1/2 teaspoon smoked paprika. Spread on a sheet pan with the broccoli mostly on one side and tomatoes on the other. Roast until the broccoli is browned on the edges and the tomatoes are soft and blistered, about 15 to 18 minutes.
4. While the vegetables roast, season the 2 salmon portions with kosher salt and black pepper. Heat a large oven-safe skillet over medium-high heat with the remaining 1 tablespoon olive oil. Sear the salmon skin-side down first if skin is on, or presentation-side down if skinless, until golden, about 3 minutes. Flip and transfer the skillet to the oven for 4 to 6 minutes, until the salmon is just cooked through and still moist in the center.
5. Drain the cooked 1 1/2 pounds sweet potatoes well and return them to the pot. Add 1 tablespoon butter, 2 to 3 tablespoons milk, a pinch of kosher salt, and black pepper. Mash until smooth and creamy.
6. In a small pan over medium heat, combine the roasted tomatoes, 2 of the minced garlic cloves, and 2 tablespoons water. Simmer for 1 to 2 minutes, stirring and gently crushing the tomatoes into a loose spoon sauce. Stir in the sliced 2 tablespoons basil and taste for salt.
7. For plating, spoon a wide swipe of mashed sweet potatoes onto each plate. Lean a salmon portion partly over the mash. Arrange the roasted broccoli beside it for height and color. Spoon the warm tomato-basil sauce over the salmon and around the plate. Serve with lemon wedges for squeezing at the table.