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
• 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

  2 1/2 teaspoons
• 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. Thinly slice 12 ounces Zucchini, 8 ounces Fresh Roma Tomato, and 2 ounces Shallots; mince 2 cloves Garlic, finely chop 1/2 cup packed North Shore Potted Living Basil leaves, and zest and juice 1 lemon to yield 1 teaspoon zest and 1 tablespoon juice.
2. Arrange 12 ounces sliced Zucchini, 8 ounces sliced Fresh Roma Tomato, and 2 ounces sliced Shallots in overlapping rows in the baking dish. Scatter with 2 tablespoons pitted Kalamata olives, drizzle with 1 1/2 tablespoons extra-virgin olive oil, and season evenly with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper; roast on the lower rack for 20 minutes.
3. Pat 12 ounces Fresh Sockeye Salmon Fillet Wild Caught dry, place it skin-side down on the lined sheet pan, and season the flesh directly with 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Mix 1 clove minced Garlic, 1/4 cup panko breadcrumbs, 1 tablespoon softened unsalted butter, 2 teaspoons Dijon mustard, 1 teaspoon lemon zest, and 1/4 teaspoon kosher salt; press the crust evenly over the seasoned flesh.
4. After the baking dish has roasted for 20 minutes, leave it on the lower rack and place the sheet pan on the upper rack. Roast both for 10 to 13 minutes, until 12 ounces salmon reaches 125°F to 130°F for medium or 145°F for fully cooked.
5. While both pans roast, combine 1/2 cup chopped North Shore Potted Living Basil leaves, 1 clove minced Garlic, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to make the pistou.
6. Remove the sheet pan from the oven and let its contents rest for 5 minutes. Move the baking dish from the lower rack to the upper rack and broil for 2 minutes, watching closely, until its surface is lightly browned.
7. Divide the contents of the baking dish and sheet pan between two warmed plates, then spoon all of the pistou over and around the portions before serving.