Careme

Ingredients

• Copper River salmon fillet, skin on if possible

  10–12 oz
• De Cecco Fusilli Pasta

  6 oz $3.79
• Zucchini

  1 medium, cut into half-moons $1.79
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.79
• Fresh Organic Lemon

  1, zested and juiced $0.99
• Simple Truth Organic® Basil

  1/3 cup leaves, torn $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Dry white wine or pasta water

  1/4 cup
• Red pepper flakes

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Pat the salmon very dry, check for pin bones, and cut it into 2 portions; season with salt, pepper, half the lemon zest, and 1 teaspoon olive oil while you slice the zucchini, halve the tomatoes, slice the garlic, and tear the basil.
2. Bring a medium pot of well-salted water to a boil and keep it at a lively simmer nearby while you start the skillet; do not add the fusilli yet.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the salmon skin-side down for 4–5 minutes until the skin is crisp, flip, cook 1–2 minutes more until just medium-rare to medium, then transfer to a warm plate.
4. Drop the fusilli into the boiling water and cook until just al dente; while it cooks, lower the skillet heat to medium, add 1 tablespoon olive oil and the zucchini, and sauté 4–5 minutes until lightly browned but still bright.
5. Stir the garlic, halved tomatoes, and red pepper flakes into the zucchini and cook 2–3 minutes until the tomatoes soften and turn juicy; add the white wine or 1/4 cup pasta water and scrape up the browned bits.
6. Reserve 3/4 cup pasta water, drain the fusilli, and add it to the skillet with the butter and lemon juice; toss 1–2 minutes, adding splashes of pasta water as needed to make a glossy sauce.
7. Fold in most of the basil and adjust with salt, pepper, and more lemon juice; remove the salmon skin if desired, then flake the fish into large pieces over the pasta so it stays elegant and moist.
8. Plate the fusilli in shallow bowls, nestle the salmon pieces on top, and finish with the remaining basil, lemon zest, black pepper, and the remaining olive oil drizzled over the top.