Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Zucchini

  1 medium, sliced into 1/2-inch half-moons $1.79
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Red Potatoes

  3/4 lb, cut into 1/2-inch pieces $1.29
• Fresh Organic Lemon - Each

  1, zested and juiced $1.29
• Garlic

  2 cloves, minced $0.79
• North Shore Potted Living Basil

  8 to 10 leaves, torn $4.79
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Red pepper flakes

  pinch, optional

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; cut the potatoes, slice the zucchini, halve the tomatoes, mince the garlic, and zest and juice the lemon.
2. On the sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a few grinds of pepper; spread in a single layer and roast for 15 minutes.
3. While the potatoes roast, pat the salmon dry and season it with 1/4 teaspoon salt, black pepper, lemon zest, and a small drizzle of olive oil; in a mixing bowl, toss the zucchini and tomatoes with the minced garlic, remaining 1/2 teaspoon oregano, remaining olive oil, a pinch of salt, black pepper, and red pepper flakes if using.
4. Carefully remove the hot pan from the oven, scatter the seasoned zucchini and tomatoes around the potatoes with a spatula, and return the pan to the oven for 7 minutes to start softening the vegetables.
5. Remove the pan again, nestle the salmon portions skin-side down among the vegetables, and roast until the sockeye flakes easily and reaches 125°F to 130°F for medium or 145°F for fully cooked, about 8 to 10 minutes depending on thickness.
6. Spoon lemon juice over the salmon and vegetables, scatter torn basil on top, and let the pan rest for 3 minutes so the juices settle.
7. Plate each salmon portion with the roasted zucchini, burst tomatoes, and potatoes, finishing with any lemony basil pan juices.