Careme

Ingredients

• Alaskan Sockeye Salmon Fillet

  12 ounces, cut into 2 portions $20.44
• Organic Zucchini Squash

  12 ounces, cut into thick half-moons $2.77
• Organic Heirloom Tomatoes

  8 ounces, diced $4.43
• Organic Basil

  0.5 ounce, thinly sliced $2.99
• Lemon

  1 $0.89
• Organic Garlic

  1 clove, finely grated $2.89
• Extra-virgin olive oil

  2 tablespoons, divided
• Dried oregano

  1 teaspoon
• Red pepper flakes

  1 pinch
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Heat the oven to 450°F. Pat the salmon dry; cut the zucchini into thick half-moons, dice the tomato, slice the basil, grate the garlic, and zest and juice half the lemon.
2. Toss the zucchini on a rimmed sheet pan with 1 tablespoon olive oil, the oregano, 1/4 teaspoon salt, and half the black pepper. Roast for 10 minutes.
3. Meanwhile, season the salmon with 1/4 teaspoon salt, the remaining black pepper, half the lemon zest, and the red pepper flakes.
4. Turn the zucchini and move it toward the edges of the pan. Place the salmon skin-side down in the center and roast for 8–11 minutes, until it flakes easily and reaches 145°F in the thickest part; rest for 3 minutes.
5. While the salmon roasts, combine the tomato, basil, garlic, remaining olive oil, remaining lemon zest, 1 tablespoon lemon juice, and remaining 1/4 teaspoon salt. Taste and adjust with more lemon or salt.
6. Divide the roasted zucchini between two plates, add the salmon, and spoon the tomato-basil relish over and around it; serve with the remaining lemon cut into wedges.