Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Fresh Bagged Green Beans

  10 oz $2.19
• Fresh Roma Tomatoes

  8 oz $1.49
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Jumbo Sweet Onion

  4 oz $1.19
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 lemon (1 tsp zest and 1 tbsp juice) $1.29
• Organic Italian Parsley

  2 tbsp chopped $1.99
• Extra-virgin olive oil

  3 tbsp
• Sherry vinegar

  1 tbsp
• Unsalted butter

  1 tbsp
• Smoked paprika

  1 tsp
• Kosher salt

  2 1/2 tsp
• Ground black pepper

  1/2 tsp

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan. Trim 10 ounces green beans; dice 8 ounces Roma tomatoes, 1 red bell pepper, and 4 ounces sweet onion; mince 2 garlic cloves; prepare 1 teaspoon zest and 1 tablespoon juice from 1 lemon; and chop 2 tablespoons parsley.
2. Pat 12 ounces salmon dry and rub it with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Let the seasoned 12 ounces salmon stand for 10 minutes while preparing the piperade.
3. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Cook 4 ounces diced sweet onion and 1 diced red bell pepper for 5 minutes. Add 2 minced garlic cloves and 1/2 teaspoon smoked paprika and cook for 30 seconds.
4. Add 8 ounces diced Roma tomatoes, 2 teaspoons sherry vinegar, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Simmer the piperade for 6–7 minutes, stirring occasionally, then remove the skillet from the heat.
5. Toss 10 ounces trimmed green beans with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on the prepared sheet pan. Roast the 10 ounces green beans for 5 minutes, then set the seasoned 12 ounces salmon on top of the hot piperade and place the skillet in the oven beside the sheet pan.
6. Roast the 12 ounces salmon and 10 ounces green beans for 6–8 minutes, until the salmon reaches 125°F for medium-rare and the green beans are crisp-tender. Transfer the 12 ounces salmon to a platter and rest it for 3 minutes; its temperature will rise slightly. For diners at higher risk from foodborne illness, cook the 12 ounces salmon to 145°F.
7. Stir 1 tablespoon unsalted butter and 1 tablespoon chopped parsley into the hot piperade. Toss the roasted 10 ounces green beans with 1 teaspoon sherry vinegar and 1 tablespoon lemon juice. Plate the 12 ounces salmon over the buttery piperade, arrange the 10 ounces green beans alongside, and garnish with 1 tablespoon chopped parsley.