Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught

  12 oz, cut into 2 portions $15.99
• Zucchini

  12 oz, diced $1.79
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off the cobs $0.75
• Fresh Roma Tomato

  8 oz, diced $1.49
• Fresh Red Hothouse Bell Pepper

  1 pepper, diced $1.67
• Jumbo Yellow Onion

  1/2 medium onion, finely chopped $0.99
• Garlic

  2 cloves, minced $0.79
• Fresh Large Lemon

  1 lemon, zested and cut into wedges $0.85
• Parsley

  2 tablespoons chopped $1.29
• Extra-virgin olive oil

  3 tablespoons, divided
• Smoked paprika

  1 1/2 teaspoons, divided
• Ground cumin

  1/4 teaspoon
• Sherry vinegar or red wine vinegar

  2 teaspoons
• Saffron threads

  small pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a small sheet pan with parchment. Dice the zucchini, tomato, bell pepper, and onion; cut the corn kernels from the cobs; mince the garlic; zest the lemon.
2. In a wide skillet over medium heat, warm 2 tablespoons olive oil. Add the onion, bell pepper, and a pinch of salt, then cook for 6–7 minutes until softened and glossy.
3. Stir in the garlic, 1 teaspoon smoked paprika, cumin, and saffron if using; cook for 30 seconds. Add the zucchini, corn, tomato, and another pinch of salt, then cook 14–16 minutes, stirring occasionally, until the vegetables are tender and jammy but still colorful.
4. While the pisto cooks, pat the salmon dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, lemon zest, salt, and black pepper, then place skin-side down on the prepared sheet pan.
5. Roast the salmon for 8–11 minutes, depending on thickness, until it flakes easily and reaches 125–130°F for medium or 145°F for fully cooked. Let it rest for 3 minutes.
6. Finish the pisto with sherry vinegar, half the parsley, and a squeeze of lemon; taste and adjust salt and pepper so it is bright and savory.
7. Spoon the summer pisto into two shallow bowls or plates, set the roasted sockeye on top, and garnish with the remaining parsley and lemon wedges.