Careme

Ingredients

• Atlantic Salmon Portion 2 portions $6.99
• Green Asparagus 1 bunch, woody ends trimmed $4.99
• Organic Japanese Sweet Potato 1 large, cut into 1/2-inch rounds or half-moons $2.54
• Organic Lemons 1 lemon, zested and juiced $1.19
• Organic Basil, 0.5 OZ 1/2 package, leaves torn $2.99
• Organic Garlic, 3 CT 2 cloves, finely minced $2.89
• Olive oil 2 1/2 tablespoons
• Dijon mustard 1 teaspoon
• Honey 1 teaspoon
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Line a sheet pan or small roasting tray for easy cleanup. Pat 2 Atlantic Salmon Portions dry very well and let them sit at room temperature while you prep the vegetables.
2. Cut 1 large Organic Japanese Sweet Potato into 1/2-inch rounds or half-moons. Toss the sweet potato with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread it on one side of the sheet pan and roast for 10 minutes.
3. Trim 1 bunch Green Asparagus. After the sweet potato has roasted 10 minutes, add the asparagus to the other side of the pan. Toss the asparagus with 1/2 tablespoon olive oil, a pinch of salt, and black pepper. Roast both vegetables for another 12 to 15 minutes, turning once, until the sweet potato is browned at the edges and the asparagus is just tender.
4. While the vegetables roast, season the 2 Atlantic Salmon Portions with kosher salt, black pepper, and half the zest from 1 Organic Lemon. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Place the salmon skin-side down and press gently for the first 20 seconds so the skin stays flat. Cook skin-side down for 5 to 6 minutes until deeply crisp, then flip and cook 1 to 2 minutes more, depending on thickness. Transfer the salmon to a warm plate to rest.
5. Lower the skillet heat to medium. Add 2 finely minced cloves of Organic Garlic and cook for 15 seconds. Add the juice of 1 Organic Lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 2 tablespoons water. Swirl and simmer for about 30 seconds until slightly glossy. Turn off the heat and stir in the torn leaves from 1/2 package Organic Basil plus a drizzle of olive oil.
6. Taste the roasted vegetables and adjust with salt, pepper, and a little extra lemon zest if needed. For plating, spoon the roasted sweet potato in a slightly overlapped row on each plate, lean the asparagus alongside for height, and place 1 salmon portion on top or just beside the vegetables with the crisp skin facing up.
7. Spoon the lemon-basil pan sauce around the salmon, not over the skin, so the skin stays crisp. Finish with a few small basil leaves and a final crack of black pepper. Serve immediately.