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 $2.49
• Olive oil

  2 teaspoons
• 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 with the olive oil, 1/2 teaspoon salt, and black pepper. Arrange them cut-side down on the pan and roast for 18 minutes.
3. Meanwhile, combine the breadcrumbs, butter, dill, lemon zest, garlic powder, and remaining 1/4 teaspoon salt. Pat the salmon dry, cut it into two portions, and spread the tops with Dijon mustard.
4. Turn the potatoes, then add the corn and tomatoes to the pan. Toss the vegetables lightly in the seasoned oil already on the pan and make space in the center for the salmon.
5. Place the salmon skin-side down on the pan and press the lemon-dill crumbs onto its surface. Roast everything for 10–12 minutes, until the topping is golden and the salmon reaches 145°F in its thickest part.
6. Drizzle the corn, tomatoes, and potatoes with 1 tablespoon lemon juice, gently toss, and let the salmon rest for 3 minutes.
7. Plate each salmon portion with the roasted summer vegetables and potatoes, spooning any pan juices over the top; garnish with additional dill and lemon wedges.