Roasted Coho with Summer Succotash
A dinner-party-worthy Pacific Northwest plate of oven-roasted Coho salmon, peak-summer corn, zucchini, and Sungold tomatoes finished with silky lemon-dill butter sauce.
This recipe may need another look before cooking.
It scored 6/10, below our 8/10 retry mark.
Ingredients
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Coho Salmon Fillet12 ounces, cut into 2 equal portions $15.99
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Organic Zucchini Squash12 ounces, cut into 1-inch pieces $2.77
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Bi-color Corn2 ears, kernels removed $0.79
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Organic Sungold Cherry Tomatoes6 ounces, halved $5.54
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Organic Shallots2 tablespoons, finely minced $4.99
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Organic Baby Dill2 tablespoons, finely chopped $2.99
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Lemon1 large, providing 1 teaspoon zest and 2 tablespoons juice $0.89
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Extra-virgin olive oil1 1/2 tablespoons
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Kosher salt1 teaspoon
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Black pepper1/2 teaspoon
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Dry white wine1/3 cup
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Unsalted butter4 tablespoons, cold and cubed
Instructions
Swipe or drag a step aside when it’s done. ↔
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1. Heat the oven to 425°F. On a rimmed sheet pan, toss 12 ounces zucchini, kernels from 2 ears corn, and 6 ounces halved tomatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread into a single layer.
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2. Roast the prepared vegetable mixture for 10 minutes, then stir it and clear space in the center of the pan.
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3. Pat 12 ounces salmon dry and coat it with 1/2 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon lemon zest, and 1 tablespoon chopped dill. Place the 2 salmon portions in the cleared space and roast for 10–14 minutes, until the centers reach 145°F; transfer the portions to a plate and rest for 5 minutes while the vegetables finish roasting if needed.
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4. While the sheet pan roasts, combine 2 tablespoons minced shallot and 1/3 cup dry white wine in a small saucepan. Simmer over medium heat for 4–5 minutes, until about 2 tablespoons liquid remain; add 2 tablespoons lemon juice and simmer for 1 minute.
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5. Reduce the heat to low and whisk 4 tablespoons cold cubed butter into the reduced shallot-wine base, one cube at a time. Remove the pan from the heat and stir in 1 tablespoon chopped dill.
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6. Divide the roasted vegetable mixture and rested fillet portions between 2 warm plates, then spoon 2 tablespoons lemon-dill butter sauce over each serving and serve immediately.
Total time: 45 minutes
Estimated cost: $32–$35 based on listed ingredients, excluding pantry staples and wine
Health notes: About 760 calories per serving, with roughly 40 grams of protein plus omega-3 fats and fiber-rich summer vegetables.
Drink pairing: A crisp Pinot Gris complements the rich salmon and butter sauce while echoing the lemon and fresh dill.