Careme

Instructions

Swipe or drag a step aside when it’s done. ↔

1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Prepare the produce:

   • Cut 12 ounces zucchini into 1/2-inch half-moons.
   • Dice 8 ounces Roma tomatoes.
   • Mince 2 garlic cloves.
   • Zest 1 lemon, then squeeze out 2 tablespoons juice.
   • Chop 1/4 cup Italian parsley.

   Set each prepared ingredient aside separately.

2. 2.

   Make the Tunisian spice paste by stirring together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon tomato paste
   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground caraway
   • 1/4 teaspoon cayenne pepper

   Mix until smooth.

3. 3.

   Pat 12 ounces sockeye salmon dry and place it skin-side down on a plate. Season the flesh with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, then spread the Tunisian spice paste evenly over the top.

4. 4.

   Toss the prepared zucchini with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread it over one side of the prepared sheet pan and roast for 7 minutes.

5. 5.

   While the zucchini starts roasting, heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add 4 ounces pearl couscous and toast, stirring, for 2 minutes. Add the prepared garlic and tomatoes and cook for 2 minutes, until fragrant.

6. 6.

   Stir 1 cup water, 1/2 teaspoon kosher salt, and the prepared lemon zest into the couscous. Bring to a boil, reduce the heat to low, cover, and simmer for 9 minutes. Remove from the heat and let stand, covered, for 5 minutes.

7. 7.

   After the zucchini has roasted for 7 minutes, turn the pieces and place the seasoned salmon skin-side down on the empty side of the pan. Roast everything for 10 to 13 minutes, until the zucchini is browned and the thickest part of the salmon reaches 145°F. Rest the salmon for 5 minutes.

8. 8.

   Fluff the tomato couscous and fold in the prepared parsley and 2 tablespoons prepared lemon juice.

9. 9.

   Spoon the couscous onto two shallow plates, add the roasted zucchini, and set a salmon portion over each bed of couscous. Drizzle any bright red roasting juices from the pan around the plates and serve.