Careme

Ingredients

• King Salmon Fillet

  12 ounces $29.99
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Heirloom Tomatoes

  8 ounces $4.43
• Organic Wheat Bulgur

  1/2 cup $2.99
• Organic Dill

  1/4 cup chopped $2.69
• Lemon

  1 $0.89
• Organic Garlic

  1 clove $2.69
• Plain Greek yogurt

  1/2 cup
• Toasted walnuts

  1/4 cup
• Extra-virgin olive oil

  3 tablespoons
• Ground sumac

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Aleppo pepper

  1/4 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  1 cup

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment; place a small covered saucepan over medium heat for the pilaf.
2. Cut 12 ounces Organic Zucchini Squash into thick half-moons and 8 ounces Organic Heirloom Tomatoes into wedges. Toss them with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread on the sheet pan and roast for 10 minutes.
3. Meanwhile, toast 1/2 cup Organic Wheat Bulgur in the dry saucepan for 2 minutes. Add 1 cup water and 1/4 teaspoon kosher salt, bring to a simmer, cover, and cook over low heat for 12 minutes; remove from the heat and keep covered for 10 minutes.
4. Pat 12 ounces King Salmon Fillet dry and cut it into two portions. Rub with 1 tablespoon extra-virgin olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Turn the vegetables, add the seasoned portions to the pan, and roast for 10–12 minutes, until the center reaches 145°F.
5. While the pan roasts, combine 1/2 cup plain Greek yogurt, 1/4 cup finely chopped toasted walnuts, 1/4 cup chopped Organic Dill, 1 minced clove Organic Garlic, the finely grated zest and juice of 1 Lemon, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon ground sumac, 1/4 teaspoon Aleppo pepper, and 1/4 teaspoon kosher salt.
6. Let the roasted components rest for 3 minutes, then uncover the saucepan and fluff its contents with a fork.
7. Divide all cooked components between two warmed plates and finish each serving with half of the prepared sauce.