Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz $8.99
• Zucchini

  1 lb $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $2.49
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  2 tablespoons
• Red wine vinegar

  2 teaspoons
• Dried herbes de Provence

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Kosher salt

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

  1/4 teaspoon, plus more to taste

Instructions

1. Heat the oven to 425°F. Cut the zucchini into 1/2-inch half-moons, dice the tomatoes, mince the garlic, and thinly slice the basil; pat the salmon dry and cut it into two portions.
2. Toss the zucchini on a rimmed sheet pan with 1 tablespoon olive oil, the herbes de Provence, 1/2 teaspoon salt, and the pepper; spread it in a single layer and roast for 10 minutes.
3. Stir the zucchini and move it toward the edges of the pan. Brush the salmon with the Dijon, season with the remaining 1/4 teaspoon salt, and place it skin-side down in the center.
4. Roast the salmon and zucchini for 10 to 13 minutes, until the salmon reaches 145°F in the thickest part and the zucchini is browned and tender.
5. While the salmon roasts, combine the tomatoes, garlic, basil, red wine vinegar, and remaining 1 tablespoon olive oil; season the relish to taste and let it stand for at least 5 minutes.
6. Rest the salmon for 2 minutes, then plate it with the roasted zucchini and spoon the tomato-basil relish generously over the top.