Careme

Ingredients

• Fresh Atlantic Whole Salmon Fillet Farm Raised (sustainably sourced) 1 lb $12.99
• Green Asparagus 1 lb $3.99
• Kroger® Russet Potatoes 1 lb $3.49
• North Shore Potted Living Basil 2 tablespoons chopped $3.49
• Garlic 2 cloves $0.50
• Fresh Organic Lemon - Each 1 lemon $1.29
• olive oil 2 tablespoons
• butter 1 tablespoon
• milk 1/4 cup
• kosher salt to taste
• black pepper to taste
• red pepper flakes pinch, optional

Instructions

1. Preheat the oven to 425°F. Peel or scrub 1 lb russet potatoes and cut into 1-inch chunks. Trim the woody ends from 1 lb asparagus. Mince 2 garlic cloves. Chop 2 tablespoons basil. Zest and juice 1 lemon.
2. Place the potato chunks in a saucepan, cover with cold salted water, and bring to a boil. Reduce to a steady simmer and cook 12 to 15 minutes until very tender.
3. While the potatoes cook, place the 1 lb salmon fillet on a parchment-lined sheet pan. Pat dry and season with 1 teaspoon salt, black pepper, half the lemon zest, and 1 tablespoon olive oil. On the other side of the pan, toss the 1 lb asparagus with 1 tablespoon olive oil, the minced 2 garlic cloves, a pinch of salt, black pepper, and optional red pepper flakes.
4. Roast the salmon and asparagus for 10 to 14 minutes, depending on thickness, until the salmon flakes easily and the asparagus is tender with browned tips. If the asparagus finishes first, remove it and let the salmon continue briefly.
5. Drain the potatoes well and return them to the hot pot for 30 seconds to steam off excess moisture. Mash with 1 tablespoon butter, 1/4 cup milk, 1 tablespoon lemon juice, the remaining lemon zest, and the 2 tablespoons chopped basil. Season with salt and black pepper until the mash tastes bright and savory.
6. Let the salmon rest 2 minutes, then cut it into 2 neat portions. Taste the asparagus and finish with a tiny squeeze of lemon if desired.
7. Spoon the basil-lemon potato mash onto each plate and drag it slightly with the back of the spoon for a smooth restaurant-style base. Set a salmon portion partly over the mash and arrange the asparagus alongside in a tidy bundle. Finish with a few small basil leaves or a dusting of black pepper so the plate looks fresh and vibrant.