Careme

Ingredients

• Open Nature Skin On Wild Caught Alaskan Sockeye Salmon Fillet

  1 lb $14.99
• Sweet Corn

  2 ears $0.50
• Green Zucchini Squash

  1 lb $1.00
• Red Roma Tomato

  1 large $0.67
• Lemon Large

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment. Cut the zucchini into 1/2-inch half-moons, remove the corn kernels from the cobs, and dice the tomato.
2. Toss the zucchini and corn on the pan with 1 tablespoon olive oil, smoked paprika, garlic powder, 1/2 teaspoon salt, and the black pepper. Roast for 10 minutes.
3. Pat the salmon dry and cut it into two portions. Whisk the remaining olive oil with the Dijon, honey, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and the remaining salt; brush this glaze over the salmon.
4. Stir the vegetables, then nestle the salmon among them skin-side down. Roast for 10–14 minutes, until the thickest part of the salmon reaches 145°F and flakes easily.
5. Transfer the salmon to two plates and let it rest for 3 minutes. Fold the diced tomato and another squeeze of lemon into the hot roasted vegetables.
6. Plate the corn, zucchini, and tomato alongside the salmon, spoon any pan juices over the fish, and serve with lemon wedges.