Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 fillets $14.99
• Zucchini

  12 oz, cut into thick half-moons $1.79
• Kroger® Pearl Couscous

  4 oz $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium, thinly sliced $3.99
• Fresh Organic Lemon

  1 $1.29
• Organic Cilantro

  1/2 cup loosely packed, chopped $1.69
• Garlic

  2 cloves, minced $0.79
• Raisins

  2 tablespoons
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  3/4 teaspoon
• Ground coriander

  1/2 teaspoon
• Cayenne pepper

  1 pinch
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Pat the salmon dry; slice the zucchini and onion, mince the garlic, chop the cilantro, and zest and juice the lemon.
2. Make the chermoula by mixing the cilantro, garlic, lemon zest, half the lemon juice, 1 tablespoon olive oil, cumin, paprika, coriander, cayenne, 1/4 teaspoon salt, and black pepper.
3. Toss the zucchini and onion with the remaining olive oil and 1/4 teaspoon salt on a rimmed sheet pan. Roast for 12 minutes, turning once, until beginning to brown.
4. Meanwhile, cook the pearl couscous according to its package directions, adding the raisins for the final 3 minutes. Drain if needed, then season with the remaining lemon juice and salt to taste.
5. Move the vegetables aside, place the salmon on the pan, and spread most of the chermoula over the fillets. Roast for 10–12 minutes, until the salmon flakes easily and reaches 145°F in the thickest part; rest for 3 minutes.
6. Spoon the golden raisin couscous onto two plates, arrange the roasted zucchini and onion alongside, and top with the salmon and remaining chermoula.