Careme

Ingredients

• Fresh Atlantic whole salmon fillet (farm raised), cut into 2 portions 12 oz $12.99/lb
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Simple Truth Organic® Russet Potatoes 3/4 lb (about 2 medium) $4.49
• Organic garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves $6.99/lb or $2.79/3 ct
• Lemon 1
• Capers 2 tbsp
• Butter 2 tbsp
• Olive oil 2–3 tbsp
• Dijon mustard 1 tsp
• Salt & black pepper to taste
• Optional: parsley 1–2 tbsp chopped

Instructions

1. Prep: Heat oven to 425°F. Pat salmon very dry; season both sides with salt and pepper. Rinse capers if very salty. Zest and juice the lemon.
2. Prep veg: Toss Brussels sprouts with 1–2 tbsp olive oil, salt, and pepper on a sheet pan. Roast 18–22 minutes, tossing once, until browned and tender.
3. Cook potatoes (stove): While sprouts roast, cut potatoes into 1-inch chunks. Boil in salted water 12–15 minutes until very tender. Drain and return to pot; add 1 tbsp butter and a splash of olive oil, smash roughly, and season with salt and pepper. Cover to keep warm.
4. Sear salmon (stove): Heat a skillet over medium-high with 1 tbsp oil. Place salmon skin-side down and press lightly for 10 seconds. Cook 4–6 minutes until skin is crisp and fish is mostly opaque up the sides. Flip and cook 1–2 minutes more (or to 125–130°F for medium). Transfer to a plate.
5. Make pan sauce: Lower heat to medium. Add 1 tbsp butter and minced garlic; cook 30 seconds. Add capers, lemon juice (start with half), 2–3 tbsp water, Dijon, and lemon zest. Simmer 30–60 seconds; swirl in remaining 1 tbsp butter. Taste and adjust salt/pepper/lemon.
6. Serve: Plate smashed potatoes and roasted sprouts. Top salmon with lemon-caper sauce (and parsley if using).