Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Set an oven rack in the upper third and preheat the oven to 425°F. Prepare the September produce and aromatics:

   • Slice 12 ounces zucchini into 1/2-inch half-moons.
   • Cut 8 ounces Roma tomatoes into wedges.
   • Finely grate the zest and squeeze the juice from 1 lemon, keeping them separate.
   • Mince 2 garlic cloves.
   • Finely chop 1/4 cup packed flat-leaf parsley.

   Set everything aside separately.

2. 2.

   Pat 10 ounces coho salmon dry and season it with 1 1/4 teaspoons Diamond Crystal kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Refrigerate uncovered while the vegetables begin roasting, at least 10 minutes.

3. 3.

   On a rimmed sheet pan, toss the prepared zucchini and tomatoes with 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread into one layer and roast for 10 minutes.

4. 4.

   Meanwhile, bring 2 quarts water and 2 tablespoons plus 1/4 teaspoon fine sea salt to a boil in a medium pot; this produces approximately 2% pasta-water salinity. Add 5 ounces linguine and cook until just al dente. Reserve 1/2 cup pasta water, then drain.

5. 5.

   After the vegetables have roasted for 10 minutes, stir them and clear a space in the center. Brush the seasoned salmon with 1 teaspoon extra-virgin olive oil and place it skin-side down in that space. Roast for 10–12 minutes, pulling the salmon at 125°F. Transfer the salmon to a plate and rest for 5 minutes; keep the vegetables and their juices on the pan.

6. 6.

   While the salmon roasts, heat 2 teaspoons extra-virgin olive oil in a skillet over medium heat. Add 1/3 cup plain breadcrumbs and cook, stirring, until golden, about 3 minutes. Stir in the prepared garlic, 1 tablespoon drained capers, and 1/4 teaspoon crushed red pepper flakes; cook for 1 minute. Remove from the heat and stir in the prepared lemon zest and parsley to make the pangrattato.

7. 7.

   Return the drained linguine to its pot over low heat. Add 1 tablespoon unsalted butter, the prepared lemon juice, and 1/4 cup reserved pasta water. Toss for 1–2 minutes until glossy, adding up to the additional 1/4 cup reserved pasta water only as needed to loosen the sauce.

8. 8.

   Divide the lemon-butter linguine between two warm shallow bowls. Spoon the roasted zucchini, tomatoes, and pan juices around it, set a piece of rested salmon on each serving, and finish generously with the caper pangrattato.

Want more detail? See the temperature guide.