Careme

Ingredients

• Fresh Atlantic Salmon Center Cut Loin Farm Raised 12 oz 12.99
• Green Asparagus 1 lb 3.49
• Yukon Gold Potatoes 1 lb 1.29
• Fresh grape tomatoes 10 oz 2.49
• Garlic 2 cloves 0.69
• Simple Truth Organic® Rosemary 1 tsp chopped 2.49
• Simple Truth Organic® Thyme 1 tsp chopped 2.49
• Fresh Organic Lemon 1 lemon 1.29
• Olive oil 2 tbsp
• Kosher salt to taste
• Black pepper to taste

Instructions

1. Preheat the oven to 425°F. Halve 1 pound Yukon Gold potatoes into bite-size pieces, trim 1 pound asparagus, halve 10 ounces grape tomatoes, mince 2 garlic cloves, chop 1 teaspoon rosemary and 1 teaspoon thyme, and zest then halve 1 lemon.
2. Toss the 1 pound halved Yukon Gold potatoes with 1 tablespoon olive oil, half the minced garlic, half the rosemary, half the thyme, 1/2 teaspoon kosher salt, and a few grinds of black pepper. Spread on a sheet pan and roast for 15 minutes.
3. Pat 12 ounces salmon dry and place on one side of the pan or on a second small pan. Rub with 1 teaspoon olive oil, the remaining garlic, rosemary, and thyme, plus half the lemon zest, 1/2 teaspoon kosher salt, and black pepper.
4. Toss the 1 pound asparagus and 10 ounces halved grape tomatoes with the remaining 2 teaspoons olive oil, a pinch of salt, black pepper, and the remaining lemon zest. Add them around the potatoes and return the pan to the oven.
5. Roast everything for 10 to 12 minutes more, until the salmon is just cooked through and flakes easily, the asparagus is bright green with a little bite, and the tomatoes are lightly blistered. Squeeze in juice from half the lemon over the vegetables and fish.
6. Plate by spooning the roasted potatoes slightly off-center, leaning the salmon against them, and arranging the asparagus in a loose bundle alongside. Scatter the blistered tomatoes over and around the plate for color. Finish with juice from the remaining lemon half and an extra crack of black pepper.