Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $14.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Private Selection® Super Sweet Washington Skylar Rae Cherries

  6 ounces $5.99
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Kroger® Whole Garlic Bulbs

  1 clove $2.49
• Sliced almonds

  2 tablespoons
• Extra-virgin olive oil

  3 tablespoons
• Sherry vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment; pit and halve 6 ounces cherries, thinly slice 4 ounces Walla Walla sweet onion, trim 12 ounces green beans, mince 1 garlic clove, and chop 1/4 cup Italian parsley.
2. Toss 12 ounces green beans and 4 ounces sliced onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on the prepared pan; roast for 8 minutes.
3. Brush 12 ounces sockeye salmon with 1/2 tablespoon olive oil and season with 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Move the vegetables aside, place the 12 ounces salmon on the pan, and roast everything for 8–11 minutes, until the salmon reaches 145°F at its thickest point.
4. While the salmon roasts, combine 6 ounces halved cherries, 1 minced garlic clove, 2 tablespoons sliced almonds, 3 tablespoons chopped parsley, 1 1/2 tablespoons sherry vinegar, 1 tablespoon olive oil, 1 teaspoon honey, and 1/4 teaspoon kosher salt; let the salsa stand for 5 minutes.
5. Remove the pan from the oven and rest the 12 ounces roasted salmon for 5 minutes while the 12 ounces green beans and 4 ounces onion remain warm on the pan.
6. Divide the 12 ounces roasted salmon, 12 ounces green beans, and 4 ounces onion between two plates; spoon half the prepared cherry salsa over each serving and finish each plate with 1/2 tablespoon chopped parsley.