Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Prepare the produce:

   • Cut 12 ounces zucchini into 1/2-inch half-moons.
   • Dice 8 ounces Roma tomatoes.
   • Mince 2 garlic cloves.
   • Zest 1 lemon, then squeeze out 2 tablespoons juice.
   • Chop 1/4 cup Italian parsley.

   Set each prepared ingredient aside separately.

2. 2.

   Make the Tunisian spice paste by stirring together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon tomato paste
   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground caraway
   • 1/4 teaspoon cayenne pepper

   Mix until smooth.

3. 3.

   Pat 12 ounces sockeye salmon dry and place it skin-side down on a plate. Season the flesh evenly with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, then spread the Tunisian spice paste over the top.

4. 4.

   Toss the prepared zucchini with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread it over one side of the prepared sheet pan and roast for 10 minutes.

5. 5.

   While the zucchini roasts, heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add 4 ounces pearl couscous and toast, stirring frequently, for 2 minutes. Add the prepared garlic and tomatoes; cook for 4 minutes, stirring occasionally, until the tomatoes soften and some of their liquid evaporates.

6. 6.

   Stir 3/4 cup water, 1 teaspoon kosher salt, and the prepared lemon zest into the couscous. Bring to a boil, reduce the heat to low, cover, and simmer for 8 minutes. Remove from the heat and let stand, covered, for 5 minutes.

7. 7.

   Turn the zucchini after its initial 10-minute roast and place the seasoned salmon skin-side down on the empty side of the hot pan. Roast for 6 to 8 minutes, depending on thickness. For moist, medium salmon, pull it at 120°F to 125°F and rest it for 5 minutes; FDA guidance recommends cooking fish to 145°F, particularly for children, older adults, pregnant people, and anyone who is immunocompromised.

8. 8.

   Fluff the tomato couscous, then fold in the prepared parsley and 2 tablespoons prepared lemon juice.

9. 9.

   Spoon the tomato couscous onto two shallow plates and arrange the roasted zucchini alongside. Divide the salmon into two portions, place one over each bed of couscous, and drizzle the colorful roasting juices around the plates before serving.