Careme

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb, thawed if needed and cut into 2 portions $13.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb, halved lengthwise $3.99
• Kroger® Sliced Baby Bella Mushrooms 1 package (8 oz) $3.99
• Private Selection® Petite Grape Snacking Tomatoes 1 package (10 oz) $3.50
• Shallots 1 small shallot, finely sliced $4.49
• Garlic 2 cloves, minced $1.50
• Organic Italian Parsley 2 tablespoons, chopped $2.49
• Kroger® Fresh Lemons Bag 1 lemon, half sliced and half juiced $4.99
• Olive oil 2 1/2 tablespoons
• Dried oregano 1/2 teaspoon
• Kosher salt 1 teaspoon, divided
• Black pepper 1/2 teaspoon, divided

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or lightly oil it. Halve 1.5 pounds fingerling potatoes lengthwise. Toss the 1.5 pounds halved fingerlings with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Arrange cut side down and roast for 15 minutes.
2. While the potatoes begin roasting, pat dry the 1 pound sockeye salmon and cut it into 2 even portions. Season the 2 salmon portions with 1/4 teaspoon kosher salt, the remaining 1/4 teaspoon black pepper, and 1 teaspoon lemon juice.
3. Slice 1 small shallot finely, mince 2 garlic cloves, halve the 10 ounces grape tomatoes, and measure 8 ounces sliced baby bella mushrooms. Chop 2 tablespoons parsley. Slice half of 1 lemon into thin rounds.
4. After the potatoes have roasted 15 minutes, remove the pan, turn the potatoes, and make room for the salmon. Add the 2 salmon portions to the pan. Drape the lemon slices over the salmon and return the sheet pan to the oven for 10 to 12 minutes, until the salmon is just cooked and the potatoes are crisp and golden.
5. While the salmon and potatoes finish, heat 1 1/2 tablespoons olive oil in a skillet over medium heat. Add the sliced shallot and cook 1 to 2 minutes until softened. Add the 2 minced garlic cloves and stir 30 seconds until fragrant.
6. Add the 8 ounces sliced baby bella mushrooms to the skillet with a pinch of salt. Cook 4 to 5 minutes until the mushrooms give up their moisture and start to brown at the edges. Add the 10 ounces halved grape tomatoes and cook 3 to 4 minutes until they slump slightly and create a light, juicy sauce.
7. Stir 1 tablespoon lemon juice into the mushroom-tomato mixture and fold in 1 tablespoon chopped parsley. Taste and adjust seasoning with a little more salt or pepper if needed.
8. To plate, spoon the warm mushroom and tomato mixture in a wide stripe across each plate. Set a salmon portion partly over the ragout so the crisp top stays visible. Pile the roasted fingerling potatoes to one side for height and texture. Finish with the remaining 1 tablespoon chopped parsley and any lemony juices from the sheet pan.