Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 oz $15.99
• Fresh Organic Heirloom Tomato

  12 oz $4.99
• Zucchini

  8 oz $1.79
• Shallots

  2 oz $3.99
• Garlic

  1 clove $0.79
• extra-virgin olive oil

  2 tablespoons
• kosher salt

  2 1/4 teaspoons
• black pepper

  1/2 teaspoon
• panko breadcrumbs

  1/4 cup
• chopped fresh parsley

  2 tablespoons
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.49
• unsalted butter, softened

  1 tablespoon
• lemon zest

  1/2 teaspoon
• Dijon mustard

  1 tablespoon
• fresh lemon juice

  1 tablespoon
• pitted Kalamata olives, rinsed and chopped

  1/4 cup
• capers, rinsed and drained

  1 tablespoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Fold a second piece of parchment into a shallow 10-inch boat with raised edges and place it at one end of the pan to keep the fish separate from the vegetable juices.
2. Cut 12 ounces Fresh Organic Heirloom Tomato into thick wedges and scoop out the loose seeds and watery jelly; slice 8 ounces Zucchini into half-moons, thinly slice 2 ounces Shallots, and mince 1 clove Garlic. Toss everything with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper, spread it outside the parchment boat, and roast for 10 minutes.
3. Mix 1/4 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1 teaspoon Simple Truth Organic® Thyme leaves, 1 tablespoon softened unsalted butter, and 1/2 teaspoon lemon zest until evenly moistened.
4. Pat 12 ounces Wild Caught Sockeye Salmon Fillet dry and season it with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the top with 1 tablespoon Dijon mustard, press on all of the prepared crumb mixture, place it inside the parchment boat, and roast with the vegetables for 10–13 minutes.
5. While the pan roasts, whisk 1 tablespoon extra-virgin olive oil with 1 tablespoon fresh lemon juice, then stir in 1/4 cup rinsed and chopped pitted Kalamata olives and 1 tablespoon rinsed and drained capers.
6. Remove the pan when the crust is golden and the thickest part of the fillet reaches 125–130°F for medium or 145°F for fully cooked; rest everything for 5 minutes.
7. Divide the roasted vegetables and crusted fillet between two warm plates, spoon half of the prepared olive-caper dressing over each serving, and serve immediately.