Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  10 to 12 oz, cut into 2 portions $15.99
• Zucchini

  1 medium, sliced into 1/2-inch half-moons $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Fresh Grape Tomatoes

  1 cup $2.99
• Kroger® Gold Potatoes

  12 oz, cut into 3/4-inch pieces $1.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and cut into wedges $4.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• North Shore Potted Living Basil

  2 tablespoons torn leaves $4.79
• Olive oil

  2 tablespoons
• Dried oregano or Italian seasoning

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Red pepper flakes

  pinch, optional

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment or foil for easier cleanup. Pat the salmon dry, check for pin bones, and season it lightly with salt and pepper.
2. In a large bowl, toss the potato pieces with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a few grinds of pepper. Spread on the sheet pan and roast for 20 minutes, flipping once halfway through.
3. Meanwhile, toss the zucchini, Walla Walla onion, and grape tomatoes in the same bowl with 1 tablespoon olive oil, remaining garlic, remaining oregano, lemon zest, red pepper flakes if using, 1/2 teaspoon salt, and pepper.
4. Remove the pan from the oven, push the potatoes to one side, and add the zucchini, onion, and tomatoes in an even layer. Roast for 8 minutes to start softening the vegetables.
5. Place the salmon portions skin-side down among the vegetables, squeeze a lemon wedge over each piece, and roast until the salmon flakes and reaches 125°F to 130°F for medium or 145°F for fully cooked, about 8 to 12 minutes depending on thickness.
6. Rest the salmon on the hot pan for 3 minutes. Taste the vegetables and potatoes, adding a little more salt, pepper, or lemon juice if needed.
7. Plate the salmon over the roasted zucchini, tomatoes, onion, and potatoes; finish with torn basil and extra lemon wedges.