Provençal Salmon with Summer Zucchini
Flaky herb-roasted salmon, caramelized summer zucchini and juicy heirloom tomato come together with a punchy lemon-caper finish in one elegant sheet-pan dinner.
Ingredients
-
Coho Salmon Fillet (Farm Raised)12 oz $8.99
-
Zucchini12 oz $2.69
-
Organic Fresh Heirloom Tomato8 oz $3.49
-
Garlic2 cloves $1.29
-
Extra-virgin olive oil2 tablespoons
-
Herbes de Provence1 teaspoon
-
Kosher salt1 1/2 teaspoons
-
Black pepper1/4 teaspoon
-
Lemon juice2 tablespoons
-
Capers, drained and rinsed1 tablespoon
-
Chateau De Sancerre White Wine1 bottle $42.99
Instructions
- Preheat the oven to 425°F. Mince 2 garlic cloves, slice 12 ounces zucchini into 1/2-inch half-moons, and chop 8 ounces heirloom tomato into wedges.
- Toss all of the prepared vegetables and aromatics on a rimmed sheet pan with 1 tablespoon olive oil, 1 teaspoon herbes de Provence, 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper; spread them in one layer.
- Roast the seasoned mixture for 10 minutes.
- Pat 12 ounces coho salmon dry, rub it with 1 teaspoon olive oil, and season it with 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Move the roasted mixture aside, place the prepared fish in the center, and roast for 10–12 minutes, until its thickest part reaches 145°F and flakes easily.
- Whisk 2 teaspoons olive oil with 2 tablespoons lemon juice and 1 tablespoon drained and rinsed capers while the cooked fish rests for 3 minutes.
- Divide the roasted vegetables between 2 plates, top with the fish, and spoon the lemon-caper dressing over everything.
Total time: 35 minutes
Estimated cost: $12–$14 for 2 servings
Health notes: About 450 calories per serving, with roughly 37 grams of protein, moderate carbohydrates and mostly unsaturated fats.
Drink pairing: A chilled dry rosé brings crisp acidity that complements the tomato, herbs and briny lemon-caper dressing.
Wine picks:
- Chateau De Sancerre White Wine $42.99 1 bottle
- Kim Crawford Sauvignon Blanc Marlborough $14.99 1 bottle
Why it works: The sheet-pan salmon, Provençal herbs, tomato, and lemon-caper dressing favor bright, high-acid wines. These two offer citrusy freshness and herbal lift, with the more polished Sancerre especially suited to the dish’s elegant presentation.