Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $14.99
• Zucchini

  12 ounces $1.79
• Fresh Sweet Corn on the Cob

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  6 ounces $3.99
• Fresh Blueberries

  4 ounces $3.99
• Fresh Lemon

  1 medium $4.99
• Simple Truth Organic® Baby Dill

  2 tablespoons, chopped $2.49
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Honey

  2 teaspoons
• Apple cider vinegar

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
2. Slice 12 ounces zucchini into 1/2-inch half-moons, cut the kernels from 2 ears sweet corn, and thinly slice 4 ounces Walla Walla sweet onion. Toss them on the prepared pan with 1 1/2 tablespoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; roast for 10 minutes.
3. Zest and juice 1 medium lemon, then whisk both with 1 tablespoon Dijon mustard and 2 teaspoons honey. Rub 12 ounces sockeye salmon with 1/2 tablespoon extra-virgin olive oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; brush with the lemon glaze.
4. Stir the vegetables, place the glazed fillets among them, and roast everything for 10–12 minutes, until the vegetables are browned and the thickest part of each fillet reaches 145°F.
5. While the sheet pan roasts, combine 4 ounces blueberries, 2 ounces finely diced Walla Walla sweet onion, 2 tablespoons chopped baby dill, 1 teaspoon apple cider vinegar, and 1/4 teaspoon kosher salt, lightly crushing some of the berries; let the finished sheet pan stand for 3 minutes.
6. Divide the sheet-pan contents between two plates and spoon the blueberry-dill relish over the fillets.