Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), 1 lb 12 oz (about 2 portions) $11.99 (sale)
• Green Asparagus, 1 lb 8–10 oz, woody ends trimmed $2.99 (sale)
• Kroger® Gold Potatoes, 5 lb 12 oz (about 3 cups), halved or quartered $3.99 (sale)
• Fresh Organic Lemon - Each 1 lemon (zest + 2 tbsp juice) $1.29
• Garlic (1 ct) 2 cloves, grated or minced $0.69

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil (optional) and lightly oil it. Halve/quarter 12 oz gold potatoes and trim 8–10 oz asparagus (snap off woody ends).
2. Roast potatoes: Toss the 12 oz potatoes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread cut-side down on the sheet pan. Roast 18–20 minutes, until browned and nearly tender.
3. Make miso glaze: In a small bowl, whisk 1 tbsp white/yellow miso (pantry), 1 tbsp soy sauce (pantry), 1 tbsp honey or brown sugar (pantry), 1 tbsp lemon juice (from the 1 lemon), 1 tsp lemon zest, 1 tsp grated fresh ginger (optional; pantry), and 1 tsp grated/minced garlic (from the 2 cloves).
4. Add salmon + asparagus: Push potatoes to one side. Add the 8–10 oz asparagus to the other side and toss with 1 tsp olive oil and a pinch of salt. Place 12 oz salmon on the pan, skin-side down if applicable.
5. Glaze + finish: Brush or spoon most of the miso glaze over the salmon (save a little for serving). Roast 8–12 minutes more, until salmon flakes easily (125–130°F for medium). If you want extra caramelization, broil 1–2 minutes at the end—watch closely.
6. Serve: Plate salmon with potatoes and asparagus. Spoon the reserved glaze over the salmon and add lemon wedges from the remaining lemon to squeeze at the table.