Careme

Instructions

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1. 1.

   Heat the oven to 450°F and line a rimmed sheet pan with parchment. Pat 12 ounces coho salmon dry and season it evenly with 7/8 teaspoon Morton kosher salt. Refrigerate it uncovered for 15 minutes while preparing the other components.

2. 2.

   Zest 1 lemon, then juice it and reserve 2 tablespoons juice. Cut 12 ounces zucchini into 3/4-inch pieces, halve 8 ounces cherry tomatoes, and thinly slice 4 ounces Walla Walla sweet onion.

3. 3.

   On the prepared pan, toss together:

   • 12 ounces chopped zucchini
   • 8 ounces halved cherry tomatoes
   • 4 ounces sliced Walla Walla sweet onion
   • 1 1/2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon Morton kosher salt
   • 1/4 teaspoon ground black pepper

   Spread the vegetables into one layer and roast for 12 minutes.

4. 4.

   While the vegetables roast, finely chop 1/4 cup shelled pistachios and 1/4 ounce basil. Stir together the pistachio crust:

   • 1/4 cup chopped pistachios
   • 1/3 cup plain breadcrumbs
   • 1/4 ounce chopped basil
   • 2 minced garlic cloves
   • Reserved zest from 1 lemon
   • 2 1/4 teaspoons extra-virgin olive oil
   • 1/4 teaspoon ground black pepper

   The mixture should resemble moist crumbs.

5. 5.

   Make the agrodolce mixture by stirring together:

   • 1 1/2 tablespoons red wine vinegar
   • 2 tablespoons golden raisins
   • 1 tablespoon rinsed and drained capers
   • 1 teaspoon honey

   Set it aside so the raisins begin to soften.

6. 6.

   While the vegetables roast, bring 6 cups water and 2 tablespoons Morton kosher salt to a boil in a saucepan. Add 4 ounces orzo pasta and cook until al dente, about 8 minutes. Drain well, then toss with 2 1/4 teaspoons extra-virgin olive oil, the reserved 2 tablespoons lemon juice, and the remaining 1/4 ounce chopped basil; cover to keep warm.

7. 7.

   Remove the vegetables after their 12-minute roast and toss them with the agrodolce mixture. Clear a space in the center, set the seasoned salmon skin-side down there, and press the pistachio crust firmly over its top. Roast until the crust is golden and the salmon reaches 125°F at its thickest point, 8 to 11 minutes.

8. 8.

   Rest the salmon on the pan for 5 minutes. Spoon the basil-lemon orzo onto two warm plates, surround it with the roasted zucchini agrodolce, and place a portion of pistachio-crusted salmon on top.

Want more detail? See the temperature guide.