Careme

Instructions

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1. 1.

   Preheat the oven to 450°F and line a large rimmed sheet pan with parchment paper.

2. 2.

   Halve 12 ounces Organic Yellow Creamer Potatoes. Toss them on the prepared pan with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 20 minutes.

3. 3.

   Cut 12 ounces Organic Heirloom Tomatoes into thick wedges. Toss them with 2 teaspoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Turn the potatoes, add the tomatoes to the pan, and roast for 8 minutes.

4. 4.

   Pat 12 ounces Coho Salmon Fillet dry and divide it into two equal portions. Coat with:

   • 2 teaspoons extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon cayenne pepper
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Nestle the salmon among the vegetables, skin-side down if it has skin. Roast for 10–12 minutes, until the thickest part reaches 145°F and flakes easily.

5. 5.

   While the salmon roasts, make the cilantro pebre by combining:

   • 1/2 cup finely chopped cilantro leaves and tender stems
   • 1 small Organic Green Jalapeno Pepper, seeded and finely chopped
   • 1 Organic Garlic clove, minced
   • Finely grated zest and juice of 1 Organic Lemon
   • 1 tablespoon red wine vinegar
   • 1 tablespoon extra-virgin olive oil
   • 1/4 teaspoon kosher salt

   Stir well and let the pebre stand until the salmon is ready.

6. 6.

   Rest the roasted salmon for 5 minutes. Spoon the cilantro pebre over two plates, add the crisp potatoes and collapsed heirloom tomatoes, and place one salmon portion on each plate. Finish with the pan juices and serve.