Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 12–14 oz (2 portions) $11.99 (sale)
• Green Asparagus, 1 lb 1 lb, woody ends trimmed $2.99 (sale)
• Private Selection® Petite Red Gourmet Potatoes, 1.5 lb 12 oz, halved (or quartered if large) $3.50 (sale)
• Pompeii® Lemon Juice, 13 fl oz 2 tbsp $2.50 (sale)
• Garlic (bulb) 2 cloves, finely chopped (or grated) $0.69
• Olive oil 2 1/2 tbsp —
• Butter 1 tbsp —
• Kosher salt & black pepper to taste —
• Optional: fresh dill (Baby Dill, 0.5 oz) 1–2 tbsp chopped $2.49

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (optional for easier cleanup).
2. Prep potatoes: Halve 12 oz petite red potatoes (or quarter if large). Toss potatoes with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper right on the sheet pan.
3. Roast potatoes: Roast potatoes at 425°F for 18 minutes, then flip/stir to expose new sides.
4. Prep asparagus: While potatoes roast, trim 1 lb asparagus (snap off woody ends). Toss asparagus with 1 tbsp olive oil, 1/2 tsp kosher salt, and a pinch of black pepper.
5. Add asparagus: After potatoes have roasted 18 minutes, push potatoes to one side and add asparagus to the other side of the sheet pan. Roast 8 minutes.
6. Prep salmon: Pat 12–14 oz sockeye salmon dry. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. In a small bowl, mix 2 tbsp lemon juice, 2 chopped garlic cloves, and 1 tbsp melted butter.
7. Finish on pan: Push vegetables to make room. Place salmon skin-side down on the sheet pan. Spoon the lemon-garlic butter over salmon.
8. Roast to done: Roast 8–10 minutes more (depending on thickness) until salmon flakes easily and is just cooked through; asparagus should be tender-crisp and potatoes browned.
9. Serve: Plate salmon with potatoes and asparagus. Optional: sprinkle 1–2 tbsp chopped dill over the salmon and asparagus. Add an extra squeeze of lemon juice if you like it punchy.