Careme

Ingredients

• Coho salmon fillet

  12 oz, cut into 2 portions Sale $9.99/lb
• Red Potatoes

  1 lb, cut into 3/4-inch pieces $1.29/lb
• Baby Organic Broccoli

  1 bunch, trimmed $3.49 each
• Simple Truth Organic® Baby Dill

  1 tablespoon chopped $2.79 for 0.5 oz
• Kroger® Whole Garlic Bulbs

  2 cloves, grated or minced $2.49 for 5 ct
• Butter

  2 tablespoons, softened
• Dijon mustard

  1 teaspoon
• Olive oil

  2 tablespoons, divided
• Salt and black pepper

  to taste
• Optional lemon wedge

  for serving

Instructions

1. Heat the oven to 425°F. Line a sheet pan with parchment or foil for easier cleanup.
2. Prep the vegetables: cut 1 lb red potatoes into 3/4-inch pieces and trim 1 bunch baby broccoli. Grate or mince 2 garlic cloves and chop 1 tablespoon dill.
3. Toss the potatoes with 1 tablespoon olive oil, half the garlic, 1/2 teaspoon salt, and black pepper. Spread cut-side down on the sheet pan and roast for 18 minutes.
4. Meanwhile, stir together 2 tablespoons softened butter, 1 teaspoon Dijon mustard, 1 tablespoon chopped dill, the remaining garlic, and a pinch of black pepper.
5. Pat 12 oz coho salmon dry and season lightly with salt and pepper. Rub the baby broccoli with 1 tablespoon olive oil and a pinch of salt.
6. After the potatoes have roasted 18 minutes, flip them and push to one side. Add the baby broccoli and salmon to the pan. Spread the herb butter over the tops of the salmon portions.
7. Roast 10 to 14 minutes more, until the potatoes are crisp, the broccoli is browned at the tips, and the salmon flakes and reaches 145°F in the thickest part.
8. Plate with a swoosh of melted herb butter from the pan, potatoes on one side, baby broccoli on the other, and the coho centered on top. Add an optional lemon wedge if desired.