Careme

Instructions

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1. 1.

   Preheat the oven to 450°F and line a large rimmed sheet pan with parchment paper. Prepare the ingredients:

   • Halve 12 ounces Organic Yellow Creamer Potatoes.
   • Cut 12 ounces Organic Heirloom Tomatoes into thick wedges.
   • Pat 12 ounces Coho Salmon Fillet dry and divide it into two equal portions.
   • Finely chop 1/2 cup cilantro leaves and tender stems.
   • Seed and finely chop 1 small Organic Green Jalapeno Pepper.
   • Mince 1 Organic Garlic clove.
   • Finely grate the zest and squeeze the juice from 1 Organic Lemon.

   Keep the potatoes, tomatoes, salmon, and prepared pebre ingredients separate.

2. 2.

   Toss the prepared potatoes on the sheet pan with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Arrange them cut-side down and roast for 20 minutes.

3. 3.

   While the potatoes roast, combine the prepared cilantro, jalapeño, garlic, lemon zest, and lemon juice with:

   • 1 tablespoon red wine vinegar
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt

   Stir well and let the cilantro pebre stand so the flavors meld.

4. 4.

   Toss the prepared tomatoes with:

   • 2 teaspoons extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Coat the prepared salmon portions with:

   • 2 teaspoons extra-virgin olive oil
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon cayenne pepper
   • 1 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Turn the potatoes, then add the tomatoes and salmon to the pan, placing the salmon skin-side down if it has skin.

5. 5.

   Roast everything for 10–12 minutes, until the tomatoes are lightly collapsed and the salmon reaches 120–125°F for medium doneness. For diners at higher risk from foodborne illness, cook the salmon to 145°F.

6. 6.

   Remove the pan from the oven and rest the salmon for 5 minutes. Spoon some cilantro pebre onto each of two plates, arrange the potatoes and roasted heirloom tomatoes alongside, and top with one salmon portion. Spoon additional pebre over the salmon and serve.