Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Organic Zucchini Squash

  3/4 lb, sliced into half-moons $3.79
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut from cobs $1.25
• Fresh On the Vine Red Tomatoes by the Bunch

  1/2 lb, diced $2.49
• Jumbo Sweet Onions

  1/2 small onion, diced $1.29
• Fresh Large Green Bell Pepper

  1/2 pepper, diced $1.50
• Garlic

  2 cloves, minced $0.99
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Cajun seasoning

  2 teaspoons, divided
• Smoked paprika

  1/2 teaspoon
• Lemon juice

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the salmon dry, slice the zucchini, cut the corn from the cobs, and dice the tomato, onion, bell pepper, garlic, and parsley.
2. Toss the zucchini on a rimmed sheet pan with 1 tablespoon olive oil, 3/4 teaspoon Cajun seasoning, a pinch of salt, and black pepper; spread it to the edges of the pan and roast for 10 minutes.
3. Brush the salmon with 1/2 tablespoon olive oil, then season with 1 teaspoon Cajun seasoning, smoked paprika, and a small pinch of salt if your seasoning is not salty.
4. Stir the zucchini, place the salmon portions in the center of the sheet pan, and roast until the salmon flakes easily and reaches 125–130°F for medium or 145°F for fully cooked, about 10–13 minutes depending on thickness.
5. While the salmon roasts, melt the butter with the remaining 1/2 tablespoon olive oil in a skillet over medium-high heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
6. Add the garlic and corn and cook for 4–5 minutes until the corn is crisp-tender and lightly browned in spots. Stir in the diced tomato, remaining 1/4 teaspoon Cajun seasoning, lemon juice, and parsley; cook 1 minute more and adjust salt and pepper.
7. Plate the corn-tomato maque choux in shallow bowls or on plates, add the roasted zucchini alongside, and top with the Cajun salmon and any sheet-pan juices.