Careme

Ingredients

• King Salmon Fillet

  12 ounces $29.99
• Organic Zucchini Squash

  12 ounces $2.77
• Organic Sungold Cherry Tomatoes

  8 ounces $5.54
• Organic Wheat Bulgur

  1/2 cup $2.99
• Organic Dill

  1/4 cup chopped $2.69
• Lemon

  1 $0.89
• Organic Garlic

  1 clove $2.69
• Plain Greek yogurt

  1/2 cup
• Toasted walnuts

  1/4 cup
• Extra-virgin olive oil

  3 tablespoons
• Ground sumac

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Aleppo pepper

  1/4 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  1 cup

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment.
2. Cut 12 ounces Organic Zucchini Squash into thick half-moons. Toss with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread out on the sheet pan and roast for 10 minutes.
3. Heat a small saucepan over medium heat for 30 seconds, then add 1/2 cup Organic Wheat Bulgur and toast for 2 minutes. Add 1 cup water and 1/4 teaspoon kosher salt, bring to a simmer, cover, and cook over low heat for 12 minutes; remove from the heat and keep covered for 10 minutes.
4. Pat 12 ounces King Salmon Fillet dry and cut it into two portions. Rub with 1 tablespoon extra-virgin olive oil, 1 teaspoon sweet paprika, 1/2 teaspoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss 8 ounces Organic Sungold Cherry Tomatoes with 1/2 teaspoon kosher salt. Turn the roasted squash, then add the seasoned fish and tomatoes to the sheet pan; roast for 8–12 minutes, until the fish reaches 120–125°F for a moist medium finish, or 145°F for higher-risk diners.
5. While the sheet pan roasts, combine 1/2 cup plain Greek yogurt, 1/4 cup finely chopped toasted walnuts, 1/4 cup chopped Organic Dill, 1 minced clove Organic Garlic, the finely grated zest and juice of 1 Lemon, 1 tablespoon extra-virgin olive oil, 1/2 teaspoon ground sumac, 1/4 teaspoon Aleppo pepper, and 1/4 teaspoon kosher salt.
6. Let the roasted components rest for 3 minutes, then uncover the saucepan and fluff its contents with a fork.
7. Divide all cooked components between two warmed plates and finish each serving with half of the prepared sauce.