Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh Red Tomato

  1 lb, chopped $2.49
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Fresh Organic Lemon

  1 lemon, zested and juiced $2.00
• Parsley

  1/4 cup chopped $1.89
• Simple Truth Organic® Oregano

  1 teaspoon chopped, or 1/2 teaspoon dried pantry oregano $2.79
• Capers

  1 tablespoon, drained
• Pitted green or Kalamata olives

  1/4 cup, roughly chopped
• Olive oil

  2 tablespoons, divided
• Kosher salt and black pepper

  to taste
• Red pepper flakes

  pinch, optional
• Water or low-sodium broth

  2/3 cup

Instructions

1. Preheat the oven to 425°F. Chop the tomatoes, slice the garlic, chop the olives and parsley, zest and juice the lemon, and pat the salmon dry.
2. In a small baking dish, toss the chopped tomatoes with garlic, capers, olives, oregano, 1 tablespoon olive oil, a pinch of salt, black pepper, and red pepper flakes if using.
3. Roast the tomato mixture for 12 minutes, until juicy and starting to collapse around the edges.
4. Meanwhile, bring 2/3 cup water or broth, 1 teaspoon olive oil, and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and fold in half the parsley and a little lemon zest.
5. Season the salmon with salt, pepper, remaining olive oil, and a squeeze of lemon juice. Nestle the salmon portions into the roasted tomatoes, spooning a little of the tomato mixture over the edges.
6. Return the dish to the oven and roast 9 to 12 minutes, until the salmon flakes easily and reaches 125°F to 130°F for medium or 145°F for fully cooked.
7. Rest the salmon for 3 minutes, then taste the tomato sauce and brighten with more lemon juice if needed.
8. Plate the parsley couscous in shallow bowls, top with salmon, spoon the roasted tomato-caper sauce over everything, and finish with remaining parsley and lemon zest.