Salmon with Zucchini Puttanesca
plus Baguette & Basil Butter
- Soy
- Wheat
- Fish
- Milk
You'll set flaky seared tilapia over tender zucchini and onion simmered in a savory, briny puttanesca tomato sauce studded with olives and Italian seasoning. Serve it with a golden-brown toasted baguette spread with an herby basil butter.
Ingredients
1 unit
Onion
1 unit
Squash
1 unit
Crushed Tomatoes
2 clove
Garlic
½ tablespoon
Italian Seasoning
1 unit
Miso Sauce Concentrate
(Contains: Soy)
¼ ounce
Parsley
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
1 unit
Green Olives
10 ounce
Salmon
(Contains: Fish)
1 ounce
Basil Paste
Not included in your delivery
1 tablespoon (tbsp)
Olive Oil
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; bring to room temperature. Wash and dry produce.
Trim and halve zucchini lengthwise; slice crosswise into ½-inch-thick half-moons. Halve, peel, and finely dice onion. Peel and mince or grate garlic. Roughly chop olives. Roughly chop parsley.
Pat tilapia* dry with paper towels; rub all over with ½ TBSP olive oil (1 TBSP for 4 servings). Season all over with salt and pepper. Transfer to a baking sheet.
Roast on top rack until tilapia is cooked through and flakes easily with a fork, 10-12 minutes.
While tilapia cooks, heat ½ TBSP olive oil (1 TBSP for 4 servings) in a large pan over medium-high heat. Add zucchini and onion; cook, stirring occasionally, until softened and lightly browned, 5-7 minutes. TIP: If your pan seems dry, add another splash of olive oil.
Add garlic and a big pinch of salt. Cook, stirring frequently, until fragrant, 1-2 minutes.
To pan with zucchini and onion, stir in olives, crushed tomatoes, miso sauce concentrate, half the parsley, half the basil paste, half the Italian Seasoning, ¼ cup water, and ½ tsp sugar (for 4 servings, use all the Italian Seasoning, ½ cup water, and 1 tsp sugar). Bring to a simmer; cook, stirring occasionally, until sauce has thickened slightly, 4-5 minutes.
Remove from heat; season with salt and pepper to taste.
While puttanesca cooks, to bowl with softened butter, add remaining parsley, remaining basil paste, a pinch of salt, and pepper; stir to combine.
Halve baguette lengthwise and toast until golden brown. Spread cut sides with basil butter and halve on a diagonal.
Divide zucchini puttanesca between shallow bowls; top with tilapia. Serve with basil butter toast on the side.
