Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz $8.99
• Zucchini

  12 oz $2.69
• Organic Fresh Heirloom Tomato

  8 oz $3.49
• Garlic

  2 cloves $1.29
• Extra-virgin olive oil

  2 tablespoons
• Herbes de Provence

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Lemon juice

  2 tablespoons
• Capers, drained

  1 tablespoon

Instructions

1. Preheat the oven to 425°F. Slice 12 ounces zucchini into 1/2-inch half-moons, chop 8 ounces heirloom tomato into wedges, and toss both on a rimmed sheet pan with 2 minced garlic cloves, 1 tablespoon olive oil, 1 teaspoon herbes de Provence, 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper.
2. Spread the vegetables in one layer and roast for 10 minutes.
3. Pat 12 ounces coho salmon dry, rub with 1 teaspoon olive oil, and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; move the vegetables aside and place the prepared fish in the center of the pan.
4. Roast everything for 10–12 minutes, until the thickest part of the fish reaches 145°F and flakes easily; remove the pan from the oven.
5. Whisk 2 teaspoons olive oil with 2 tablespoons lemon juice and 1 tablespoon drained capers while the cooked fish rests for 3 minutes.
6. Divide the roasted vegetables between 2 plates, top with the fish and spoon the lemon-caper dressing over everything.