Careme

Ingredients

• Coho salmon fillet

  12 ounces $15.99
• Organic heirloom tomatoes

  12 ounces $4.43
• Organic red bell pepper

  1 large $4.77
• Sweet onion

  1/2 medium $1.66
• Organic yellow creamer potatoes

  12 ounces $4.99
• Organic garlic

  3 cloves $2.69
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/2 teaspoon
• Piment d’Espelette or smoked paprika

  1/2 teaspoon
• Mayonnaise

  1/4 cup
• Organic lemon juice

  2 teaspoons $1.29
• Sherry vinegar

  1 tablespoon
• Organic Italian parsley

  2 tablespoons, chopped $2.29

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan. Toss 12 ounces halved organic yellow creamer potatoes with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon ground black pepper on the pan; roast for 15 minutes.
2. While the potatoes roast, combine 12 ounces wedged organic heirloom tomatoes, 1 sliced large organic red bell pepper, 1/2 sliced medium sweet onion, 2 thinly sliced organic garlic cloves, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, 1/8 teaspoon ground black pepper, and 1/4 teaspoon piment d’Espelette or smoked paprika.
3. After 15 minutes, turn the 12 ounces organic yellow creamer potatoes and spread the prepared tomato-pepper mixture around them. Roast for 12 minutes.
4. Pat 12 ounces coho salmon fillet dry and season with 1/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/4 teaspoon piment d’Espelette or smoked paprika. Nestle it into the piperade and roast for 9–11 minutes, until the thickest part reaches 145°F; rest for 5 minutes.
5. Meanwhile, stir together 1/4 cup mayonnaise, 1 minced organic garlic clove, and 2 teaspoons organic lemon juice to make the aioli.
6. Drizzle the contents of the pan with 1 tablespoon sherry vinegar and fold gently without breaking up the fish.
7. Divide the pan contents between two warm plates, spoon over the aioli, and scatter with 2 tablespoons chopped organic Italian parsley.