Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Zucchini

  12 oz $1.79
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz $3.99
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  8 oz $5.00
• Fresh basil leaves

  1/2 cup packed $4.79
• Garlic

  1 clove $0.79
• Lemon

  1 medium
• Extra-virgin olive oil

  3 1/2 tablespoons
• Capers, drained

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon

Instructions

1. Heat the oven to 425°F. Pat 12 ounces salmon dry, cut it into two 6-ounce portions, season with 3/4 teaspoon kosher salt, and refrigerate uncovered while you halve 12 ounces fingerling potatoes and slice 12 ounces zucchini into thick half-moons.
2. Toss 12 ounces halved fingerling potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper on a rimmed sheet pan. Arrange cut-side down and roast for 15 minutes.
3. Turn the 12 ounces fingerling potatoes to prevent over-browning. Add 12 ounces sliced zucchini and 8 ounces cherry tomatoes; toss the vegetables with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper, then roast for 5 minutes.
4. Brush the two 6-ounce salmon portions with 1/2 tablespoon olive oil and season with 1/4 teaspoon black pepper. Make space on the pan, add the portions skin-side down, and roast for 7–10 minutes, until they reach 120–125°F for a moist medium finish; the USDA recommends 145°F for fully cooked fish.
5. While the pan roasts, finely chop 1/2 cup packed basil leaves, 1 clove garlic, and 1 tablespoon drained capers. Mix with the zest and 2 tablespoons juice from 1 medium lemon, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/8 teaspoon crushed red pepper flakes.
6. Rest the two 6-ounce salmon portions for 3 minutes. Divide 12 ounces roasted potatoes, 12 ounces roasted zucchini, and 8 ounces roasted tomatoes between 2 warmed plates, add one 6-ounce salmon portion to each, and finish each serving with half of the basil-caper sauce.