Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12 oz (about 3/4 of the pack) $11.99 sale (was $15.99), 1 lb
• Green Asparagus 8 oz (about 1/2 bunch) $2.99 sale, 1 lb
• Fresh Organic Lemon - Each (or Fresh Organic Lemons - Each) 1 lemon $1.29 each (or $0.99 each)
• Simple Truth Organic® Thyme (optional) 2–3 sprigs (or 1/2 tsp dried thyme) $2.49
• Garlic 2 cloves, minced $0.69 each
• Yukon Gold Potatoes 12 oz, cut into 1-inch chunks $1.29/lb
• Olive oil 2 tbsp —
• Butter (optional) 1 tbsp —
• Salt + black pepper to taste —
• Red pepper flakes (optional) pinch —

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup. Pat 12 oz salmon very dry; set on a plate so it can lose chill while the potatoes start.
2. Prep: Cut 12 oz Yukon Gold potatoes into 1-inch chunks. Trim 8 oz asparagus (snap or cut off woody ends). Zest and juice 1 lemon. Mince 2 garlic cloves.
3. Roast potatoes: Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on the sheet pan. Roast 15 minutes, then flip and roast 10 minutes more (25 minutes total so far).
4. Season salmon: Rub salmon with 1 tbsp olive oil, 1/2 tsp salt, black pepper, lemon zest, and half the minced garlic (1 clove). Sprinkle in a pinch of red pepper flakes if you like.
5. Add salmon + asparagus: Push potatoes to one side. Add salmon to the pan. Toss asparagus with a pinch of salt, pepper, the remaining garlic (1 clove), and a squeeze of lemon; add asparagus to the pan.
6. Finish roasting: Roast 10–12 minutes, until salmon flakes easily and asparagus is tender-crisp. If you like, dot asparagus or salmon with 1 tbsp butter for extra gloss.
7. Sauce it: Squeeze remaining lemon juice over everything. If using thyme, strip leaves over the salmon and potatoes. Taste and add salt/pepper as needed.
8. Serve: Plate salmon with roasted potatoes and asparagus. Spoon any lemony pan juices over top.