Rosemary Salmon with Zucchini, Potatoes, and Tomato Relish

• salmon filletpatted dry24 oz
• yukon gold potatocut into 1/2-inch cubes32 oz
• zucchinidiced16 oz
• oniondiced8 oz
• garlic cloveminced2 clove
• diced tomatoesdrained2 cup
• dried rosemary1/2 tsp
• smoked paprika1 tsp
• canola oil4 tsp
• salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Dice the onion, zucchini, and potatoes, and mince the garlic. Pat the salmon dry without rinsing it, then season both sides with salt and black pepper.
2. 2Warm the canola oil in a large skillet over medium heat. Add the potatoes, season lightly with salt, and cook covered for 10-12 minutes, stirring occasionally, until fork-tender and golden brown.
3. 3Add the onion and zucchini. Cook for 4-5 minutes, until the onion is translucent and the zucchini is crisp-tender. Stir in the garlic, rosemary, and smoked paprika and cook for 30-60 seconds, until fragrant.
4. 4Push the vegetables to one side of the skillet and place the salmon in the open space. Cook for 4-5 minutes per side, turning carefully, until the fish is opaque and flakes easily; the thickest part should reach 145°F (63°C). Transfer the salmon to a plate. Wash the board, knife, and your hands with soap and water before touching anything else.
5. 5Add the diced tomatoes to the skillet and simmer for 3-4 minutes, until heated through and slightly reduced. Taste and adjust the sauce with salt and black pepper, then spoon it over the potatoes, zucchini, and salmon.