Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Green Beans

  8 oz, trimmed $2.19
• Private Selection® Petite Fingerling Gourmet Potatoes

  10 oz, halved lengthwise $3.50
• Fresh Red Hothouse Bell Pepper

  1 pepper, seeded and cut into wide strips $1.67
• Kroger® Fresh Grape Tomatoes

  5 oz $2.99
• Garlic

  2 cloves, peeled $0.79
• Parsley

  1/4 cup chopped, plus more for serving $1.29
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Sliced almonds or blanched almonds

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons, divided
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Extra-virgin olive oil

  3 tablespoons, divided
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line two rimmed sheet pans with parchment or foil; halve the potatoes, trim the green beans, cut the bell pepper into strips, zest and juice the lemon, and pat the salmon dry.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt, and pepper on one sheet pan; toss the bell pepper, grape tomatoes, and garlic cloves with 1/2 tablespoon olive oil and a pinch of salt on the second sheet pan.
3. Roast both pans for 16 to 18 minutes, until the potatoes are just tender and the pepper and tomatoes are blistered; leave the oven on.
4. Transfer the roasted pepper, tomatoes, and garlic to a blender or food processor with the almonds, parsley, vinegar, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1 tablespoon olive oil, and a small splash of water; blend into a spoonable romesco sauce and season with salt and pepper.
5. Push the potatoes to one side of their pan, add the green beans to the other side, and toss the beans with 1/2 tablespoon olive oil, salt, and pepper; place the salmon portions skin-side down in the center or on a cleared area of the pan, then season with lemon zest, the remaining 1/2 teaspoon smoked paprika, salt, pepper, and a drizzle of olive oil.
6. Roast for 9 to 12 minutes, until the green beans are crisp-tender and the salmon flakes easily and reaches 145°F at the thickest part; rest the salmon for 3 minutes.
7. Spoon romesco onto two plates, set the salmon over the sauce, and arrange the roasted potatoes and green beans alongside; finish with extra parsley and a squeeze of lemon.