Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Yukon Gold Potatoes

  12 oz $1.29
• Organic Cilantro

  1/2 cup packed leaves and tender stems $1.69
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Mayonnaise

  2 tablespoons
• Garlic

  1 small clove
• Olive oil

  1 tablespoon
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Halve the potatoes, cut each shucked corn cob into 3 pieces, pat the salmon dry, and line a rimmed sheet pan with parchment or foil.
2. Toss the potatoes with 2 teaspoons olive oil, half the cumin and paprika, 1/4 teaspoon salt, and the black pepper. Arrange cut-side down and roast for 15 minutes.
3. Turn the potatoes and add the corn to the pan. Brush the corn with some of the remaining oil, season lightly with salt, and roast for 8 minutes.
4. Rub the salmon with the last of the oil, cumin, paprika, and 1/4 teaspoon salt. Add it skin-side down to the pan and roast everything for 10–12 minutes, until the salmon flakes easily and reaches 145°F at its thickest point and the potatoes are tender.
5. While the salmon roasts, blend or finely chop and stir together the cilantro, seeded jalapeño, garlic, mayonnaise, lime zest, and 1 tablespoon lime juice. Thin with 1–2 teaspoons water and season to taste with salt.
6. Rest the salmon for 3 minutes. Plate it with the roasted corn and potatoes, spoon over the cilantro-jalapeño sauce, and serve with the remaining lime cut into wedges.