Careme

Ingredients

• Copper River salmon fillet, skin on if possible

  10–12 oz
• De Cecco Fusilli Pasta

  6 oz $3.79
• Zucchini

  1 medium, cut into half-moons $1.79
• Kroger® Fresh Grape Tomatoes

  1 cup $2.79
• Fresh Organic Lemon

  1, zested and juiced $0.99
• Simple Truth Organic® Basil

  1/3 cup leaves, torn $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Extra-virgin olive oil

  2 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Dry white wine or pasta water

  1/4 cup
• Red pepper flakes

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Pat the salmon very dry, check for pin bones, and cut it into 2 portions; season with salt, pepper, half the lemon zest, and 1 teaspoon olive oil while you slice the zucchini, garlic, and basil.
2. Bring a medium pot of well-salted water to a boil, cook the fusilli until just al dente, and reserve 3/4 cup pasta water before draining.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the salmon skin-side down for 4–5 minutes until the skin is crisp, flip, cook 1–2 minutes more until just medium-rare to medium, then transfer to a warm plate.
4. Lower the heat to medium, add the remaining olive oil and zucchini to the skillet, and sauté 4–5 minutes until lightly browned but still bright; stir in the garlic, tomatoes, and red pepper flakes and cook 2–3 minutes until the tomatoes begin to burst.
5. Add the white wine or 1/4 cup reserved pasta water, scraping up browned bits, then stir in the butter, lemon juice, and drained fusilli; toss 1–2 minutes, adding more pasta water as needed to make a glossy sauce.
6. Fold in most of the basil and adjust with salt, pepper, and more lemon juice; remove the salmon skin if desired, then flake the fish into large pieces over the pasta so it stays elegant and moist.
7. Plate the fusilli in shallow bowls, nestle the salmon pieces on top, and finish with the remaining basil, lemon zest, black pepper, and a small drizzle of olive oil.