Careme

Ingredients

• Copper River salmon fillets, skin-on if possible

  2 fillets, about 6 oz each
• Green asparagus

  8 oz, woody ends trimmed $3.99
• Red potatoes

  12 oz, halved or quartered if large $1.29
• Organic lemon

  1, zested and juiced $0.99
• Parsley

  2 tablespoons chopped $1.29
• Garlic

  1 clove, finely grated or minced $0.79
• Dijon mustard

  1 teaspoon
• Unsalted butter

  2 tablespoons, divided
• Olive oil

  1 tablespoon, divided
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the salmon dry, season with salt and pepper, and let it sit at room temperature while you prep the vegetables. Trim the asparagus, halve the potatoes, zest and juice the lemon, mince the garlic, and chop the parsley.
2. Put the potatoes in a small saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 12 minutes. Drain well and let steam-dry for 2 minutes.
3. While the potatoes cook, toss the asparagus with 1 teaspoon olive oil, salt, and pepper on a small sheet pan. Roast until bright green and crisp-tender, about 8 to 10 minutes, then keep warm.
4. Heat a medium oven-safe skillet over medium-high heat. Add the remaining olive oil, then place the salmon skin-side down and press gently for 10 seconds so the skin makes contact. Cook until the skin is crisp and the salmon is opaque halfway up the sides, about 4 minutes.
5. Transfer the skillet to the oven and roast until the salmon is medium-rare to medium, about 4 to 6 minutes depending on thickness. Move the salmon to a plate to rest while you finish the sauce.
6. Return the skillet to medium-low heat. Add 1 tablespoon butter and the garlic, stirring for 20 seconds, then whisk in the Dijon, lemon juice, lemon zest, and 1 tablespoon water. Swirl in the remaining butter until glossy, then stir in parsley and season to taste.
7. Plate the potatoes and asparagus, set the salmon alongside or on top, and spoon the lemon-Dijon parsley pan sauce over the fish. Serve immediately with Pinot Noir.