Careme

Ingredients

• 365 by Whole Foods Market Sockeye Salmon Fillets, 10 OZ 2 fillets (10 oz total package) 10.99
• PRODUCE Organic Green Asparagus 1 bunch 5.54
• PRODUCE Yellow Potato 1 lb 1.49
• PRODUCE Organic Dill Bunch 2 tablespoons chopped 2.49
• PRODUCE Lemon 1 lemon 0.89
• PRODUCE Organic Garlic, 3 CT 1 clove, finely grated 2.89
• Pantry olive oil 2 tablespoons
• Pantry Dijon mustard 1 tablespoon
• Pantry mayonnaise or Greek yogurt 2 tablespoons
• Pantry kosher salt to taste
• Pantry black pepper to taste

Instructions

1. Preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Scrub 1 pound Yellow Potatoes and cut any large ones in half so they cook evenly.
2. Boil the 1 pound Yellow Potatoes for 12 to 15 minutes until fork-tender. Drain well and let them steam dry for 2 minutes. While hot, gently smash them with the back of a spoon or cup into large rustic pieces in a bowl.
3. Trim 1 bunch Organic Green Asparagus by snapping or cutting off the woody ends. Place the asparagus on a sheet pan with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and black pepper. Roast for 10 to 12 minutes until just tender and slightly blistered.
4. While the asparagus roasts, make the dressing for the potatoes. In a bowl, whisk 1 tablespoon Dijon mustard, 2 tablespoons mayonnaise or Greek yogurt, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 finely grated garlic clove, 2 tablespoons chopped Organic Dill, 1 tablespoon olive oil, a pinch of salt, and black pepper. Fold the warm smashed potatoes into the dressing so they absorb it without turning to mash.
5. Pat the 2 sockeye salmon fillets dry. Season both sides with kosher salt, black pepper, and a little extra lemon zest if desired. Heat a skillet over medium-high heat with a thin film of oil. Place the salmon skin-side down if skin-on and cook for 4 to 5 minutes until crisp. Flip and cook 2 to 3 minutes more, or until just cooked through. If your fillets are skinless, sear the first side 3 to 4 minutes and the second side 2 to 3 minutes.
6. Taste the smashed potato salad and adjust with more lemon juice, salt, or dill if needed. The potatoes should be tangy and bright to balance the richer salmon.
7. Plate by spooning the warm smashed potato salad in a neat mound on each plate. Lay the roasted asparagus beside it in a tidy bundle. Set the salmon fillet leaning partly onto the potatoes for height. Finish with a light squeeze of lemon and a little extra chopped dill over the salmon.
8. Serve immediately while the salmon is still glossy and the asparagus remains vivid green.
9. Optional wine pairing: pour a Chardonnay for a fuller white pairing, or choose Pinot Noir if you want a silky, lower-tannin red with the salmon.