Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  14 oz $14.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Fresh Rainier Cherries in Bag

  6 oz $7.99
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Simple Truth Organic® Basil

  1/4 cup thinly sliced (about 0.3 oz) $2.49
• Fresh Organic Lemon

  1 lemon (about 2 tablespoons juice) $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Honey

  2 teaspoons
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F with a rack in the upper third; line a large rimmed sheet pan with parchment paper.
2. Trim 12 ounces green beans, toss them with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, and spread them around the edges of the pan; roast for 8 minutes.
3. Whisk 1 tablespoon Dijon mustard, 2 teaspoons honey, and 2 teaspoons extra-virgin olive oil. Pat 14 ounces sockeye salmon dry and season it with 1/4 teaspoon kosher salt and 1/8 teaspoon ground black pepper. After the 12 ounces green beans have roasted for 8 minutes, place the 14 ounces salmon in the center, coat it with the Dijon mixture, and roast everything for 10–14 minutes.
4. While the salmon roasts, pit and quarter 6 ounces Rainier cherries, finely dice 4 ounces Walla Walla sweet onion, and thinly slice 1/4 cup basil. Juice 1 lemon to yield about 2 tablespoons juice, then combine everything with 1 teaspoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper.
5. Check that the thickest part of the 14-ounce salmon reaches 145°F and that the 12 ounces green beans are browned and tender; remove the pan from the oven and rest everything for 3 minutes.
6. Divide the 14-ounce salmon and 12 ounces green beans between two warmed plates, then spoon half of the cherry-onion relish over each serving.