Careme

Ingredients

• Farm Raised Atlantic Salmon Portion 2 portions, 6 oz each $4.99
• Private Selection® Petite Fingerling Gourmet Potatoes 1.5 lb, halved lengthwise $3.50
• Organic Zucchini Squash 1 lb, cut into half-moons $1.99
• Organic Fennel 1 bulb, trimmed and thinly sliced; reserve fronds if nice $3.49
• Fresh Roma Tomato 1 lb, diced $1.29
• Shallots 1 small shallot, thinly sliced $2.99
• Garlic 2 cloves, minced $0.69
• Parsley 1 tablespoon chopped $1.29
• pantry: olive oil 2 1/2 tablespoons
• pantry: kosher salt 1 teaspoon, divided
• pantry: black pepper 1/2 teaspoon
• pantry: dried oregano 1/2 teaspoon
• pantry: lemon zest or small squeeze of lemon juice 1 teaspoon zest or 1 teaspoon juice

Instructions

1. Preheat the oven to 425°F. Halve the 1.5 lb petite fingerling potatoes lengthwise, cut 1 lb zucchini into half-moons, trim and thinly slice 1 fennel bulb, dice 1 lb roma tomatoes, thinly slice 1 small shallot, mince 2 garlic cloves, and chop 1 tablespoon parsley. If the fennel fronds look fresh, roughly chop a few for garnish.
2. Toss the 1.5 lb halved potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on a sheet pan. Arrange cut side down where possible and roast until crisp and tender, 28 to 35 minutes, turning once.
3. Pat the 2 salmon portions dry very well. Season both 6 oz salmon portions with 1/2 teaspoon kosher salt total and 1/4 teaspoon black pepper. Let them sit at room temperature while the potatoes roast so they cook more evenly.
4. Heat a large ovenproof skillet over medium heat with 1 tablespoon olive oil. Add the sliced shallot and sliced fennel bulb and cook 4 to 5 minutes until beginning to soften and lightly caramelize. Add the minced 2 garlic cloves and cook 30 seconds.
5. Add the diced 1 lb roma tomatoes, the 1 lb zucchini half-moons, 1/2 teaspoon dried oregano, and a pinch of salt. Cook 6 to 8 minutes, stirring occasionally, until the tomatoes break down into a chunky ragout and the zucchini is tender but not collapsed. Stir in the 1 teaspoon lemon zest or juice and the chopped 1 tablespoon parsley. Keep warm over low heat.
6. While the ragout finishes, heat a second skillet over medium-high heat with 1/2 tablespoon olive oil. Place the 2 seasoned salmon portions skin-side down if skin-on. Press lightly with a spatula for the first 20 seconds so the skin sears flat. Cook 4 minutes until crisp, then flip and cook 2 to 3 minutes more until just cooked through. If the portions are thick, transfer the skillet to the oven for 2 additional minutes.
7. To plate, spoon the warm fennel-tomato-zucchini ragout slightly off-center on each plate and nestle a salmon portion on top. Arrange the roasted potatoes alongside with the crisp cut sides facing up for texture. Finish with extra chopped parsley and fennel fronds for a fresh green accent.