Careme

Ingredients

• Alaska Sockeye Salmon Fillet 2 fillets, about 12 to 14 oz total $16.05
• Organic Green Asparagus 1 bunch, about 8 oz, trimmed $5.54
• Organic Potato Fingerling Mix, 24 Ounce 12 oz, halved lengthwise $5.49
• Organic Meyer Lemon Bag 1 lemon, zested and cut into half for juice $3.99
• Organic Dill Bunch 2 tablespoons chopped $2.49
• Organic Chives 1 tablespoon finely sliced $1.99
• Organic Garlic, 3 CT 1 clove, minced $2.89
• Pantry: olive oil 1 1/2 tablespoons
• Pantry: unsalted butter 2 tablespoons
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces organic fingerling potatoes lengthwise. Toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Spread cut side down on a sheet pan and roast for 15 minutes.
2. Trim 1 bunch organic green asparagus, about 8 ounces. After the potatoes have roasted 15 minutes, add the asparagus to the pan, tossing it with a light drizzle of olive oil, salt, and pepper. Return the pan to the oven and roast 10 to 12 minutes more, until the potatoes are tender and the asparagus is bright and lightly blistered.
3. While the vegetables roast, pat dry 2 sockeye salmon fillets, about 12 to 14 ounces total. Season both sides with kosher salt and black pepper. Zest 1 Meyer lemon and cut it in half. Mince 1 garlic clove. Chop 2 tablespoons dill and slice 1 tablespoon chives.
4. Heat a skillet, preferably nonstick or well-seasoned stainless steel, over medium-high heat. Add 1/2 tablespoon olive oil. Place the salmon fillets in the skillet presentation side down and sear until a crisp golden crust forms, about 4 minutes. Flip and cook 2 to 4 minutes more, depending on thickness, until medium to medium-well and just opaque in the center.
5. Lower the heat. Add 2 tablespoons unsalted butter and the 1 minced garlic clove to the pan. Once the butter foams, add the Meyer lemon zest, 1 tablespoon lemon juice, the chopped dill, and sliced chives. Spoon the lemon-herb butter over the salmon for 30 seconds.
6. To plate, arrange a bed of roasted fingerling potatoes slightly off-center on each plate, with the asparagus laid neatly alongside for height. Set a salmon fillet on top or just leaning against the potatoes so the seared crust stays visible. Spoon the warm lemon-herb butter over the fish and around the plate for a glossy finish. Serve with extra lemon if you like.