Careme

Instructions

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1. 1.

   Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 12 ounces coho salmon dry, check for pin bones, and season it with ⅞ teaspoon Morton kosher salt and ¼ teaspoon black pepper. Let it stand for 15 minutes while preparing the vegetables and topping.

2. 2.

   Prepare the vegetables:

   • 12 ounces zucchini, sliced into ½-inch half-moons
   • 8 ounces Campari tomatoes, quartered
   • 1 tablespoon extra-virgin olive oil
   • 1¼ teaspoons Morton kosher salt
   • ½ teaspoon black pepper
   • ½ teaspoon dried oregano

   Toss together on one half of the prepared sheet pan and spread into an even layer.

3. 3.

   Zest 1 lemon, squeeze out 1 tablespoon juice, and cut the rest into wedges. Make the lemon-Parmesan topping by combining:

   • ⅓ cup panko breadcrumbs
   • ¼ cup finely grated Parmesan cheese
   • 2 garlic cloves, finely grated
   • ½ teaspoon dried oregano
   • 1 tablespoon extra-virgin olive oil
   • All the lemon zest
   • 1 tablespoon lemon juice

   Mix until evenly moistened.

4. 4.

   Roast the vegetables for 10 minutes. Stir them, then place the seasoned salmon on the empty half of the pan, skin-side down if applicable. Press the lemon-Parmesan topping evenly over the fish.

5. 5.

   While the vegetables begin roasting, bring 8 cups water and 2 tablespoons plus 2 teaspoons Morton kosher salt to a boil in a medium saucepan. Add 6 ounces orzo and cook until al dente according to the package timing. Reserve ½ cup pasta water, then drain.

6. 6.

   Return the orzo to the saucepan and toss it with 1 tablespoon extra-virgin olive oil and 2 tablespoons reserved pasta water, adding more reserved water only if needed to keep it glossy.

7. 7.

   Roast the topped salmon with the vegetables for 8 to 10 minutes, until the thickest part reaches 125°F and the topping is golden. Rest the salmon for 3 minutes.

8. 8.

   Divide the orzo between two shallow bowls, add the roasted zucchini and tomatoes, and place half the salmon over each serving. Finish with the prepared lemon wedges.

Want more detail? See the temperature guide.