Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Fresh Onions Shallots

  2 oz $3.99
• Garlic

  2 cloves $0.79
• North Shore Potted Living Basil

  1/2 cup packed leaves $4.79
• Kroger® Fresh Lemons Bag

  1 lemon (1 teaspoon zest and 1 tablespoon juice) $4.99
• Pitted Kalamata olives

  2 tablespoons
• Extra-virgin olive oil

  2 1/2 tablespoons
• Panko breadcrumbs

  1/4 cup
• Unsalted butter, softened

  1 tablespoon
• Dijon mustard

  2 teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds; lightly coat an 8-inch baking dish with cooking spray and line a small rimmed sheet pan with parchment.
2. Thinly slice 12 ounces zucchini, 8 ounces Fresh Roma Tomato, and 2 ounces Fresh Onions Shallots; arrange them in overlapping rows in the baking dish, scatter with 2 tablespoons pitted Kalamata olives, and season with 1 1/2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast on the lower rack for 20 minutes.
3. While the baking dish roasts, mince 1 clove Garlic. Mix the minced 1 clove Garlic with 1/4 cup panko breadcrumbs, 1 tablespoon softened unsalted butter, 2 teaspoons Dijon mustard, 1 teaspoon zest from 1 lemon, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Pat 12 ounces Fresh Sockeye Salmon Fillet Wild Caught dry, place it skin-side down on the lined sheet pan, and press the crumb mixture over its surface.
4. After the initial 20-minute roast, place the sheet pan on the upper rack beside the baking dish and oven-roast both for 10 to 13 minutes, until the crust is golden and the thickest part of the fish reaches 125°F to 130°F for medium or 145°F for fully cooked.
5. Meanwhile, finely chop 1/2 cup packed North Shore Potted Living Basil leaves and mince 1 clove Garlic; combine both with 1 tablespoon extra-virgin olive oil, 1 tablespoon juice from 1 lemon, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to make the pistou.
6. Remove the sheet pan and rest its contents for 5 minutes; during that rest, broil the baking dish on the upper rack for 2 minutes to lightly brown its surface.
7. Divide the contents of the baking dish and sheet pan between two warmed plates, then spoon all of the pistou over and around each portion before serving.