Careme

Ingredients

• Fresh Atlantic Farm Raised Whole Salmon Fillet

  1 lb, cut into 2 portions $10.99
• Kroger® Sweet Potato

  1 bag (3 lb); use 1 1/2 lb, peeled and cubed $4.99
• Broccoli Crown

  1 lb, cut into florets $2.49
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  1 package (10 oz) $3.79
• Garlic

  3 cloves, minced and divided $0.69
• Simple Truth Organic™ Basil

  2 tablespoons sliced $4.99
• Fresh Organic Lemon - Each

  1 lemon, cut into wedges $0.99
• olive oil

  3 tablespoons, divided
• butter

  1 tablespoon
• milk

  2 to 3 tablespoons
• kosher salt

  to taste
• black pepper

  to taste
• smoked paprika

  1/2 teaspoon
• La Crema Sonoma Coast Chardonnay California White Wine

  750 ml $18.99 (sale)

Instructions

1. Preheat the oven to 425°F. Peel and cube 1 1/2 pounds sweet potatoes. Cut 1 pound broccoli into florets. Mince 3 garlic cloves and keep 1 clove separate from the other 2. Slice 2 tablespoons basil. Cut 1 lemon into wedges. Portion 1 pound salmon into 2 equal pieces and pat dry.
2. Place the sweet potatoes in a pot, cover with cold salted water, and bring to a boil. Simmer until very tender, about 12 to 15 minutes.
3. On a sheet pan, toss the 1 pound broccoli florets and 10 ounces cherry tomatoes with 2 tablespoons olive oil, 1/2 teaspoon kosher salt, black pepper, and 1/2 teaspoon smoked paprika. Spread out well and roast until the broccoli is browned at the edges and the tomatoes are blistered and soft, about 15 to 18 minutes.
4. While the vegetables roast, season the salmon with kosher salt and black pepper. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the salmon skin-side down first if skin-on, or presentation-side down if skinless, until golden, about 3 minutes. Flip and transfer the skillet to the oven for 4 to 6 minutes, until just cooked through. Carefully remove the skillet using a dry oven mitt or folded towel—the handle will be extremely hot.
5. Drain the sweet potatoes well and return them to the pot. Add 1 tablespoon butter, 2 to 3 tablespoons milk, the reserved 1 minced garlic clove, a pinch of kosher salt, and black pepper. Mash until smooth and creamy.
6. Heat a small pan over medium heat with a light drizzle of olive oil if needed. Add the remaining 2 minced garlic cloves and cook for about 30 seconds until fragrant, not browned. Add the roasted tomatoes and 2 tablespoons water, then simmer briefly for 1 to 2 minutes, gently crushing the tomatoes into a loose sauce. Stir in the sliced basil and season to taste.
7. For plating, spoon the sweet potato mash onto each plate. Set a salmon portion on top or just alongside. Arrange the roasted broccoli next to it, then spoon the warm tomato-basil sauce over the salmon. Serve with lemon wedges for squeezing at the table.