Careme

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 12 oz (reserve remaining for lunch or another night) $9.99 sale (1 lb)
• Brussels Sprouts 12 oz, trimmed and halved $2.99–$3.29 (1 lb)
• Kroger® Red Potatoes (5 lb bag) 12 oz (about 3–4 small/medium), scrubbed $3.99 sale
• Organic Meyer Lemon 1, zested and juiced $3.99 (1 ct)
• Garlic (bulb) 2 cloves, minced $0.69 (1 ct)
• Parsley 2 tbsp, chopped (optional) $1.29 (1 ct)
• Olive oil 3 tbsp, divided
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp
• Kosher salt & black pepper to taste
• Red pepper flakes pinch (optional)

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (or parchment). Set a pot of salted water on the stove to boil for the potatoes.
2. Prep potatoes: Cut 12 oz red potatoes into 1 1/2-inch chunks. Boil in salted water 10–12 minutes until just tender, then drain well.
3. Start roasting: On the sheet pan, toss 12 oz halved Brussels sprouts with 1 1/2 tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread cut-side down. Roast 10 minutes.
4. Smash potatoes: On a second area of the same pan (or a second small pan), toss the drained potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and pepper. Use the bottom of a cup to gently smash each chunk to about 1/2-inch thick. Return pan to oven and roast 10 minutes more (Brussels will be ~20 minutes in at this point).
5. Make glaze: In a small bowl, whisk 1 tsp Dijon, 1 tsp honey (or maple), Meyer lemon zest (about 1/2 tsp), Meyer lemon juice (about 1 1/2 tbsp), and 2 minced garlic cloves. Add a pinch of red pepper flakes if using.
6. Add salmon: Pat 12 oz salmon dry and place on the pan. Brush or spoon the Meyer lemon glaze over the salmon. Roast 8–12 minutes, until salmon is just cooked through (125–130°F for medium, 135°F for more done).
7. Finish: If you want extra color, broil 1–2 minutes (watch closely). Toss Brussels sprouts with chopped parsley (2 tbsp) and another squeeze of lemon if you like. Serve salmon with the roasted Brussels and smashed potatoes.