Careme

Ingredients

• Fresh Atlantic whole salmon fillet 1 lb $9.99/lb sale
• Russet potato 1 lb $0.99/lb
• Green asparagus 1 lb $3.99/lb
• Green onions 1 bunch $1.29 each
• Fresh lemon 1 $0.99 each
• Garlic 2 cloves $0.69 each
• Dijon mustard 1 tsp pantry
• Olive oil 2 tbsp pantry
• Salt and black pepper to taste pantry

Instructions

1. Prep the oven to 425°F. Cut 1 lb russet potato ($0.99/lb) into 3/4-inch chunks. Trim 1 lb green asparagus ($3.99/lb) and cut into 2-inch pieces. Thinly slice 1 bunch green onions ($1.29 each). Mince 2 garlic cloves from 1 garlic bulb ($0.69 each). Zest and juice 1 fresh lemon ($0.99 each).
2. Place the 1 lb potato chunks in a saucepan, cover with cold salted water, bring to a boil, and simmer 10 to 12 minutes until tender. Drain well.
3. While the potatoes cook, pat dry 1 lb fresh Atlantic salmon fillet ($9.99/lb sale). Place it on a small sheet pan or oven-safe skillet. Rub with 1 tablespoon olive oil, half the lemon zest, 1/2 teaspoon salt, black pepper, and half the minced garlic. Roast at 425°F for 10 to 14 minutes, depending on thickness, until just cooked through.
4. Heat a skillet over medium-high heat with 1 tablespoon olive oil. Add the asparagus pieces with a pinch of salt and cook for 3 to 5 minutes until crisp-tender. Add the remaining garlic for the last 30 seconds.
5. In a bowl, whisk together 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, the remaining lemon zest, and most of the sliced green onions. Toss the hot drained 1 lb potatoes with this dressing, adding a little more olive oil if needed from the pantry. Season with salt and black pepper.
6. Serve the roasted salmon with the warm lemony potato salad and sautéed asparagus. Scatter the remaining green onions over the top. Pinot Gris or Chardonnay would be a lovely match.