Provençal Salmon with Summer Zucchini

A light Provençal sheet-pan dinner with tender coho salmon, peak-summer zucchini and juicy heirloom tomato brightened by a lemon-caper dressing.

This recipe may need another look before cooking.

It scored 7/10, below our 8/10 retry mark.

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.
Spread the vegetables in one layer and roast for 10 minutes.
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.
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.
Whisk 2 teaspoons olive oil with 2 tablespoons lemon juice and 1 tablespoon drained capers while the cooked fish rests for 3 minutes.
Divide the roasted vegetables between 2 plates, top with the fish and spoon the lemon-caper dressing over everything.

Health: About 450 calories per serving, with roughly 37 grams of protein, moderate carbohydrates and heart-healthy unsaturated fats.

Drink pairing: A chilled dry rosé complements the herbs, tomato and briny lemon-caper finish without overwhelming the salmon.

Careme