Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Zucchini

  1 medium, sliced into 1/2-inch half-moons $1.79
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Red Potatoes

  3/4 lb, cut into 1/2-inch pieces $1.29
• Fresh Organic Lemon - Each

  1, zested and juiced $1.29
• Garlic

  2 cloves, minced $0.79
• North Shore Potted Living Basil

  8 to 10 leaves, torn $4.79
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Kosher salt

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

  1/2 teaspoon
• Red pepper flakes

  pinch, optional

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; cut the potatoes, slice the zucchini, halve the tomatoes, mince the garlic, and zest and juice the lemon.
2. On the sheet pan, toss the potatoes with 1 tablespoon olive oil, half the garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a few grinds of pepper; spread in a single layer and roast for 15 minutes.
3. Meanwhile, pat the salmon dry and season it with 1/4 teaspoon salt, pepper, lemon zest, and a drizzle of olive oil; let it sit while the potatoes start roasting.
4. Pull the pan from the oven, add the zucchini and tomatoes, and toss them with the remaining garlic, remaining oregano, 1 tablespoon olive oil, a pinch of salt, black pepper, and red pepper flakes if using.
5. Nestle the salmon portions skin-side down among the vegetables and roast until the salmon flakes easily and reaches 125°F to 130°F for medium or 145°F for fully cooked, about 10 to 13 minutes depending on thickness.
6. Spoon lemon juice over the salmon and vegetables, scatter torn basil on top, and let the pan rest for 3 minutes so the juices settle.
7. Plate each salmon portion with the roasted zucchini, tomatoes, and potatoes, finishing with any lemony pan juices.