Careme

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 12 oz (2 portions, about 6 oz each) $11.99 sale (1 lb)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 (12 oz)
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced if not pre-sliced $3.00 sale (8 oz)
• Pompeii® Lemon Juice 1–2 Tbsp (or use fresh lemon if you have) $2.99 (13 fl oz)
• Organic Yellow Peeled Onion 1/2 small onion, thinly sliced $1.99 (each)
• Garlic 2 cloves, minced $1.50 (1 ct)
• Olive oil, Dijon mustard, honey or sugar, salt, black pepper Pantry amounts: 2–3 Tbsp oil; 1 Tbsp Dijon; 1 tsp honey; salt/pepper

Instructions

1. Prep the oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the Brussels sprouts: toss 12 oz Brussels sprout halves with 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan.
3. Roast the Brussels sprouts at 425°F until deeply browned and tender, 18–22 minutes, flipping once at the halfway mark.
4. While sprouts roast, pat dry 12 oz sockeye salmon and season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
5. Heat a large skillet on the stove over medium-high heat. Add 1 Tbsp olive oil.
6. Sear the salmon skin-side down (or presentation-side down if skinless) for 3–4 minutes until nicely browned. Flip and cook 2–3 minutes more, until just cooked through (aim for 125–130°F for medium). Transfer salmon to a plate to rest.
7. In the same skillet, add 1 Tbsp olive oil if the pan is dry. Add 1/2 small onion (thinly sliced) and cook 2 minutes.
8. Add 8 oz mushrooms and cook 5–7 minutes, stirring occasionally, until browned and their moisture cooks off. Add 2 minced garlic cloves and cook 30 seconds.
9. Make the pan sauce in the skillet: whisk in 1 Tbsp Dijon mustard, 1–2 Tbsp lemon juice, 1 tsp honey, and 2–3 Tbsp water. Simmer 30–60 seconds to lightly thicken. Optional: swirl in 1 tsp butter for gloss.
10. Plate the salmon with roasted Brussels sprouts and sautéed mushrooms. Spoon the lemon-Dijon pan sauce over the salmon.