Careme

Ingredients

• Fresh Atlantic Farm Raised Whole Salmon Fillet

  1 lb $10.99
• Green Asparagus

  1 lb $3.99
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.79
• Fresh Organic Lemons

  1 lemon $0.99
• Parsley

  1/3 cup chopped $1.29
• Garlic

  2 cloves $0.69
• Olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Ground cumin

  1/4 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  as needed

Instructions

1. Preheat the oven to 425°F. Trim the woody ends from the asparagus, halve the grape tomatoes, mince the garlic, chop the parsley, zest half the lemon, and cut the lemon into wedges.
2. Pat the salmon dry and place it on one side of a parchment-lined sheet pan. Mix 1 tablespoon olive oil with the garlic, smoked paprika, cumin, lemon zest, 1/2 teaspoon salt, and several grinds of black pepper, then rub it over the salmon.
3. Toss the asparagus on the other side of the sheet pan with 1/2 tablespoon olive oil, a pinch of salt, and black pepper; spread it in a single layer around, not under, the salmon.
4. Roast until the asparagus is tender-crisp and the salmon flakes easily, 12 to 15 minutes depending on thickness; for food safety, cook salmon to 145°F or to your preferred doneness if using high-quality fish.
5. While the salmon roasts, bring 2/3 cup water and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from the heat, and let stand 5 minutes, then fluff with a fork.
6. Fold the tomatoes, parsley, sherry vinegar, remaining 1/2 tablespoon olive oil, and a squeeze of lemon into the couscous; taste and adjust with salt, pepper, or more lemon.
7. Plate the tomato-parsley couscous with the roasted asparagus and salmon, spoon any paprika-garlic pan juices over the top, and serve with lemon wedges.