Careme

Ingredients

• SEAFOOD Alaska Sockeye Salmon Fillet 1 fillet, about 1 lb $16.05
• PRODUCE Yellow Potato 3 medium, about 12 oz total, cut into 3/4-inch pieces $1.49
• PRODUCE Sweet Onion 1 medium, cut into thick wedges $1.43
• PRODUCE Zucchini Squash 2 medium, cut into half-moons $1.99
• PRODUCE Organic Lemon 1 lemon, half thinly sliced and half juiced $1.19
• PRODUCE Italian Parsley Bunch 2 tablespoons chopped, plus more for garnish $1.29
• PRODUCE Grape Tomatoes, 1 PT 1/2 pint, about 1 cup $3.29
• Pantry item 2 tablespoons olive oil
• Pantry item 1 teaspoon dried oregano
• Pantry item 1 clove garlic, finely grated
• Pantry item Kosher salt and black pepper

Instructions

1. Heat the oven to 425°F. Bring a medium pot of salted water to a boil. Cut 3 medium yellow potatoes into 3/4-inch pieces, 1 medium sweet onion into thick wedges, and 2 medium zucchini into half-moons. Halve 1 lemon, thinly slice one half, and juice the other half. Chop 2 tablespoons parsley.
2. Add the cut potatoes to the boiling water and par-cook for 6 minutes. Drain well and let them steam dry for 1 minute so they roast instead of steam.
3. On a sheet pan, toss the drained potatoes, the onion wedges, and the zucchini half-moons with 1 1/2 tablespoons olive oil, 1 teaspoon dried oregano, 1 clove finely grated garlic, 1 teaspoon kosher salt, and several grinds of black pepper. Spread everything in a single layer so the edges can caramelize.
4. Roast the vegetables for 15 minutes. Remove the tray, add about 1 cup grape tomatoes, and give the pan a quick toss so the tomatoes sit in open spaces and can blister.
5. Pat dry the 1 lb sockeye salmon fillet. Rub it with the remaining 1/2 tablespoon olive oil, a pinch of salt, black pepper, and the juice from 1/2 lemon. Nestle the salmon on top of the vegetables and drape a few lemon slices over the fish.
6. Return the tray to the oven and roast for 10 to 14 minutes, depending on thickness, until the salmon is just cooked and flakes with gentle pressure, the tomatoes are burst, and the potatoes are golden at the edges.
7. Scatter the chopped parsley over the tray. Taste one potato and adjust with a little more salt or lemon juice if needed.
8. To plate, spoon the roasted potatoes, zucchini, onions, and burst tomatoes onto two dinner plates first, making a colorful bed. Set a salmon portion on top of each mound and finish with extra parsley and a final squeeze of lemon for shine.