Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Petite Gold Gourmet Potatoes

  1 pound $3.33
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  5 ounces $3.33
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped, plus more to garnish $2.49
• Olive oil

  2 1/2 tablespoons, divided
• Dijon mustard

  1 tablespoon
• Plain breadcrumbs or panko

  1/4 cup
• Unsalted butter

  1 tablespoon, softened
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Halve the potatoes, cut the corn kernels from the cobs, halve the tomatoes, chop the dill, and zest and juice the lemon.
2. Toss the potatoes thoroughly with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper. Arrange them cut-side down on the pan and roast for 18 minutes.
3. Meanwhile, mix the breadcrumbs, softened butter, dill, lemon zest, garlic powder, and remaining 1/4 teaspoon salt. Pat the salmon dry, divide it into two portions, and spread the tops with Dijon mustard before pressing on the crumbs.
4. Turn the potatoes, then add the corn and tomatoes. Drizzle the vegetables with the remaining 1/2 tablespoon olive oil, toss, and clear space in the center for the salmon.
5. Set the salmon skin-side down on the pan and roast for 7–9 minutes, checking early, until the center reaches 125–130°F for a tender texture. Use 145°F for children, pregnant people, older adults, immunocompromised diners, or anyone who needs fully cooked fish.
6. Transfer the salmon to a plate and rest it for 3 minutes. Drizzle the vegetables with 1 tablespoon lemon juice and check that the potatoes are fork-tender; if needed, roast them for 3–5 minutes longer.
7. Plate each salmon portion with the roasted corn, tomatoes, and potatoes, spoon over the pan juices, and finish with dill and lemon wedges.