Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 fillets $14.99
• Zucchini

  12 oz, cut into thick half-moons $1.79
• Kroger® Pearl Couscous

  4 oz $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium, thinly sliced $3.99
• Fresh Organic Lemon

  1 $1.29
• Organic Cilantro

  1/2 cup loosely packed, chopped $1.69
• Garlic

  2 cloves, minced $0.79
• Raisins

  2 tablespoons
• Olive oil

  4 1/2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  3/4 teaspoon
• Ground coriander

  1/2 teaspoon
• Cayenne pepper

  1 pinch
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Pat the salmon dry; slice the zucchini and onion, mince the garlic, chop the cilantro, and zest and juice the lemon.
2. Make the chermoula by stirring together the cilantro, garlic, lemon zest, half the lemon juice, 3 tablespoons olive oil, cumin, paprika, coriander, cayenne, 1/4 teaspoon salt, and black pepper until a loose, spreadable paste forms.
3. Toss the zucchini and onion with the remaining 1 1/2 tablespoons olive oil and 1/4 teaspoon salt on a rimmed sheet pan. Roast for 12 minutes, turning once, until lightly browned.
4. Meanwhile, cook the pearl couscous according to its package directions, adding the raisins during the final 3 minutes. Drain if necessary, then season with the remaining lemon juice and salt to taste.
5. Move the vegetables to the sides of the pan, place the salmon in the center, and spread most of the chermoula over the fillets. Roast for 7–9 minutes, checking at 7 minutes and removing the fish as soon as its thickest part reaches 145°F; rest for 3 minutes.
6. Divide the raisin couscous between two plates, arrange the roasted zucchini and onion alongside, and top with the salmon and remaining chermoula.