Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Heirloom Tomato

  1 large, cut into thick wedges $4.99
• Organic Zucchini Squash

  1 medium, sliced into thick half-moons $2.77
• Organic Lemon

  1 $1.29
• Organic Garlic

  2 cloves, finely grated $2.89
• Pitted Kalamata olives

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons, divided
• Dried herbes de Provence

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Cut the tomato and zucchini, zest half the lemon, and then cut the lemon into wedges; pat the salmon dry.
2. Toss the tomato, zucchini, and olives on a rimmed sheet pan with 1 tablespoon olive oil, half the garlic, 1/2 teaspoon herbes de Provence, 1/2 teaspoon salt, and the black pepper. Arrange in a single layer.
3. Roast the vegetables for 10 minutes, until they begin to soften and the tomato releases some juice.
4. Mix the remaining olive oil, garlic, herbes de Provence, lemon zest, Dijon, and remaining salt. Brush this mixture over the salmon and nestle the portions among the vegetables.
5. Roast for 8–12 minutes more, depending on thickness, until the salmon flakes easily and reaches 145°F in the thickest part. Rest for 3 minutes.
6. Spoon the roasted tomato juices over the salmon and plate with the zucchini, tomato, olives, and lemon wedges.