Careme

Ingredients

• Fresh Alaskan Copper River Sockeye Salmon

  12 ounces, cut into 2 portions $19.99
• Private Selection® Petite Red and Gold Gourmet Potatoes

  12 ounces, halved $3.99
• Green Asparagus

  8 ounces, trimmed $2.99
• Shallots

  1 small shallot, finely minced $4.49
• Fresh Large Lemon

  1 lemon, zested and juiced $1.25
• Simple Truth Organic® Baby Dill

  1 tablespoon chopped $2.79
• Olive oil

  1 1/2 tablespoons
• Unsalted butter

  4 tablespoons, cold and cubed
• Dijon mustard

  1 teaspoon
• Dry white wine

  1/4 cup
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Halve the petite potatoes, trim the asparagus, mince the shallot, zest and juice the lemon, chop the dill, and pat the salmon very dry.
2. On a rimmed sheet pan, toss the potatoes with 1 tablespoon olive oil, salt, and pepper; arrange cut-side down and roast for 20 minutes until beginning to brown.
3. Push the potatoes to one side of the pan. Toss the asparagus with the remaining 1/2 tablespoon olive oil, salt, pepper, and a little lemon zest, then spread it on the open side and roast for 6 minutes.
4. Season the salmon with salt, pepper, and a pinch of lemon zest. Place the salmon skin-side down among the vegetables and roast for 8 to 10 minutes, until it flakes and reaches 145°F in the thickest part; rest for 5 minutes.
5. While the salmon roasts, simmer the shallot, white wine, and 1 tablespoon lemon juice in a small saucepan over medium heat until reduced to about 1 tablespoon, 5 to 6 minutes.
6. Lower the heat and whisk in the cold butter a few cubes at a time until glossy. Whisk in the Dijon mustard and dill, then season with salt, pepper, and more lemon juice if desired.
7. Plate the salmon with the roasted potatoes and asparagus, spoon the lemon-Dijon butter sauce over the fish, and finish with any remaining dill and lemon zest.