Careme

Ingredients

• Service Counter Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 12 oz, cut into 2 fillets 10.99
• Green Asparagus 1 lb, woody ends trimmed 3.49
• Kroger® Russet Potatoes 5 lb 1 lb, 2 to 3 medium potatoes 2.69
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch) 12 oz, halved 2.29
• Jumbo Yellow Onions 1/2 lb, cut into thin wedges 0.99
• Garlic 3 cloves, minced 0.69
• Fresh Organic Lemon - Each 1 lemon, zested and juiced 1.29
• Parsley 2 tablespoons, chopped 1.29
• Olive oil 3 tablespoons
• Butter 1 tablespoon
• Kosher salt to taste
• Black pepper to taste
• Paprika 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub 1 pound russet potatoes and cut them into 2-inch chunks. Place the potatoes in a pot, cover with cold salted water, and bring to a boil on the stove. Simmer the potatoes for 12 to 15 minutes until fork-tender.
2. While the potatoes cook, line a sheet pan. Arrange 1 pound trimmed asparagus, 12 ounces halved tomatoes, and 1/2 pound thin-wedged yellow onion on the pan. Toss with 2 tablespoons olive oil, 2 minced garlic cloves, 1/2 teaspoon salt, and a few grinds of black pepper. Spread the vegetables so they roast instead of steam.
3. Pat 12 ounces salmon dry and cut into 2 fillets if needed. Rub the salmon with 1 tablespoon olive oil, the zest of 1 lemon, 1 tablespoon lemon juice, 1/2 teaspoon paprika, 1/2 teaspoon salt, and black pepper. Set the salmon skin-side down on a clear area of the sheet pan or add it after the vegetables have roasted for a few minutes if space is tight.
4. Roast the sheet pan for 12 to 14 minutes, until the salmon is just cooked through, the asparagus is bright green with lightly browned tips, and the tomatoes are blistered and juicy.
5. Drain the 1 pound cooked potatoes well and return them to the hot pot. Add 1 tablespoon butter, 1 tablespoon chopped parsley, 1 minced garlic clove, 1 tablespoon lemon juice, 1/2 teaspoon salt, and pepper to taste. Roughly smash so some pieces stay chunky for texture.
6. Taste the roasted vegetables and finish with any juices from the pan. If you want extra brightness, squeeze a little more lemon over the asparagus and tomatoes.
7. Plate the smashed potatoes in a low mound slightly off-center. Lean 1 salmon fillet against the potatoes, then arrange asparagus alongside and spoon the blistered tomatoes and onions over and around for color. Finish with the remaining chopped parsley and a final crack of black pepper.