Careme

Ingredients

• Atlantic Salmon Portions 2 Count 1 package 13.98
• Green Asparagus 1 bunch 4.99
• Yellow Potato 3 medium potatoes, cut into 1-inch chunks 1.49
• Navel Oranges 1 orange 1.99
• Lemon 1 lemon 0.89
• Italian Parsley Bunch 2 tablespoons chopped 1.29
• Elephant Garlic 1 large clove, minced 2.99
• Pantry: olive oil 2 tablespoons
• Pantry: Dijon mustard 1 teaspoon
• Pantry: kosher salt to taste
• Pantry: black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or large baking dish with parchment for easy cleanup. Pat the 1 package Atlantic Salmon Portions 2 Count dry and let it sit at room temperature while you prep the vegetables.
2. Scrub 3 medium yellow potatoes and cut them into 1-inch chunks. Trim the woody ends from 1 bunch green asparagus. Zest half of 1 orange and half of 1 lemon, then juice the whole orange and half the lemon into a small bowl. Finely chop 2 tablespoons Italian parsley and mince 1 large clove elephant garlic.
3. Toss the 3 medium chunked yellow potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread them on one side of the sheet pan and roast for 15 minutes.
4. After 15 minutes, toss the potatoes. Add the 1 bunch trimmed asparagus to the other side of the pan with a light drizzle of olive oil, a pinch of salt, and black pepper. Place the 1 package salmon portions in the center. Rub the salmon with 1 teaspoon olive oil, salt, pepper, and a little of the orange and lemon zest. Roast for 10 to 12 minutes, until the salmon is just cooked through and flakes easily.
5. While the salmon roasts, make the citrus herb sauce. In a small bowl, whisk together the orange juice, lemon juice, remaining zest, 1 teaspoon Dijon mustard, the minced 1 large clove elephant garlic, 1 tablespoon olive oil, and the 2 tablespoons chopped parsley. Season with a pinch of salt and pepper.
6. Check the potatoes; if they need more color, leave them in the oven 3 to 5 extra minutes after removing the salmon and asparagus. They should be golden outside and tender in the center.
7. To plate, spoon a little citrus herb sauce onto each plate. Set a salmon portion slightly off-center, mound the roasted potatoes beside it, and lean the asparagus against the salmon for height. Spoon more sauce over the fish and scatter any extra parsley on top for a fresh green finish.