Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12–14 oz (2 portions) $15.99 per 1 lb
• Organic Leeks (bunch) 1 large leek, white/light green parts $3.99 per 1 lb
• Organic Yukon Gold Potatoes 12 oz, cut into 1/2-inch cubes $3.99 per 3 lb
• Organic Cucumber (or Long English cucumber) 1 $1.29 each (or $2.49 long English)
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus more for garnish) $2.49
• Dijon mustard 1 1/2 tbsp
• Mayonnaise or Greek yogurt 1 tbsp (optional, helps crust adhere)
• Lemon 1
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Olive oil 3 tbsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Line a small sheet pan with foil. Thinly slice leek (rinse well in a bowl of water and lift out grit). Cube potatoes. Slice cucumber.
2. Start potatoes (stove): Heat 2 tbsp olive oil in a large skillet over medium-high. Add potatoes, season with salt/pepper, and cook 10 minutes, stirring occasionally, until browned in spots.
3. Bake salmon (oven): Place salmon on sheet pan, season with salt/pepper. Mix Dijon + chopped dill + mayo/yogurt (if using) + zest of 1/2 lemon. Spread over salmon. Bake 10–14 minutes depending on thickness, until just cooked and flaky.
4. Finish potato–leek sauté (stove): Reduce skillet to medium. Add leeks and 1 tbsp olive oil; cook 5–7 minutes until soft and lightly caramelized. Add minced garlic and pinch of red pepper flakes; cook 30 seconds. Squeeze in juice from 1/2 lemon. Taste and adjust salt.
5. Quick cucumber salad: Toss cucumber with juice of remaining 1/2 lemon, a drizzle of olive oil, salt, pepper, and a little extra dill.
6. Serve: Plate salmon with potato–leek sauté and cucumber salad. Garnish with more dill and lemon wedges.