Careme

Ingredients

• King Salmon Fillet (Wild Caught Previously Frozen)

  1 lb $39.99
• Fresh Organic Heirloom Tomato

  1 lb $3.49
• Yukon Gold Potatoes

  12 oz $1.49
• Fresh Organic Lemon

  1 $2.00
• Garlic

  2 cloves $0.99
• Parsley

  1/4 cup finely chopped $1.89
• Panko breadcrumbs

  1/4 cup
• Capers

  1 tablespoon drained and chopped
• Extra-virgin olive oil

  3 tablespoons
• Unsalted butter

  1 tablespoon
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  3/8 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
2. Halve 12 ounces Yukon Gold potatoes and simmer them in salted water for 12 minutes, then drain and gently crush them. Toss with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
3. Arrange them cut-side down on the prepared pan, dot with 1 tablespoon unsalted butter, and roast for 10 minutes.
4. Cut 1 pound Fresh Organic Heirloom Tomato into thick wedges and toss with 1 tablespoon extra-virgin olive oil, 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add the wedges to the pan and roast everything for 8 minutes.
5. Pat 1 pound King Salmon Fillet dry. Zest 1 Fresh Organic Lemon and squeeze out 1 tablespoon juice; brush the juice over the fillet. Combine the zest with 1/4 cup panko breadcrumbs, 1/4 cup finely chopped parsley, 2 minced garlic cloves, 1 tablespoon drained and chopped capers, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper, then press the mixture over the fillet.
6. Move the roasted components toward the edges of the pan, place the crusted fillet in the center, and roast for 10–12 minutes, until the center reaches 125–130°F for medium or 145°F for fully cooked.
7. Rest it for 3 minutes, then divide everything between two warmed plates and spoon the pan juices around each portion.