Careme

Ingredients

• Coho salmon fillet

  12 ounces $15.99
• Organic heirloom tomatoes

  12 ounces $4.43
• Organic red bell pepper

  1 large $4.77
• Sweet onion

  1/2 medium $1.66
• Organic yellow creamer potatoes

  12 ounces $4.99
• Organic garlic

  3 cloves $2.69
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  1 3/4 teaspoons
• Ground black pepper

  3/4 teaspoon
• Piment d’Espelette or smoked paprika

  1/2 teaspoon
• Mayonnaise

  1/4 cup
• Organic lemon juice

  2 teaspoons $1.29
• Sherry vinegar

  1 tablespoon
• Organic Italian parsley

  2 tablespoons, chopped $2.29

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan. Halve 12 ounces organic yellow creamer potatoes, wedge 12 ounces organic heirloom tomatoes, slice 1 large organic red bell pepper and 1/2 medium sweet onion, mince 3 organic garlic cloves while keeping 1 clove separate, squeeze 2 teaspoons organic lemon juice, and chop 2 tablespoons organic Italian parsley.
2. Toss the prepared 12 ounces organic yellow creamer potatoes on the pan with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Roast for 15 minutes.
3. Combine the prepared 12 ounces organic heirloom tomatoes, 1 large organic red bell pepper, 1/2 medium sweet onion, and 2 organic garlic cloves with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon piment d’Espelette or smoked paprika.
4. Turn the browned pieces on the pan, spread the prepared vegetable mixture around them, and roast for 12 minutes.
5. Pat 12 ounces coho salmon fillet dry and season with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon piment d’Espelette or smoked paprika. Nestle it into the vegetables and roast for 9–11 minutes, until the thickest part reaches 145°F; carefully transfer it to a warm plate and rest for 5 minutes.
6. Meanwhile, stir together 1/4 cup mayonnaise, 1 minced organic garlic clove, and 2 teaspoons organic lemon juice to make the aioli.
7. Drizzle the pan contents with 1 tablespoon sherry vinegar and toss gently. Divide the 12-ounce rested coho salmon fillet and roasted pan contents between two warm plates, spoon over the aioli, and finish with 2 tablespoons chopped organic Italian parsley.