Salmon & Shrimp in Calabrian-Tomato Sauce

Wash and dry the fresh produce. Halve the zucchini lengthwise; thinly slice crosswise. Cut off and discard any stems from the fennel; halve, core, and thinly slice the bulb. Halve the green beans crosswise. Peel and thinly slice the shallot. Roughly chop the peppers. Pit and roughly chop the olives. Quarter and deseed the lemon. Halve the tomatoes. Roughly chop the parsley leaves and stems. Roughly chop the pistachios.

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced zucchini in an even layer; season with salt and pepper. Cook, without sitting, 3 to 4 minutes, or until browned. Transfer to a large bowl. Wipe out the pan.

In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sliced fennel and halved green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add 2 tablespoons of water (carefully, as it may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off. Add the sliced shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Transfer to the bowl of browned zucchini. Add the pesto, chopped peppers, chopped olives, and the juice of 2 lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.

Pat the salmon dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with the foil to keep warm.

*An instant-read thermometer should register 145°F.

Pat the shrimp dry with paper towels. Season with salt and pepper. In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Continue to cook, stirring frequently, 1 to 2 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, carefully transfer to a cutting board and roughly chop.

In the pan of reserved fond, heat 1 tablespoon of olive oil on medium-high until hot. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally and pressing on the tomatoes with the back of a spoon, 4 to 5 minutes, or until softened. Add the chopped shrimp, butter, 1/2 cup of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thoroughly combined. Turn off the heat and stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked salmon topped with the finished shrimp and sauce and chopped parsley. Serve the dressed vegetables and remaining lemon wedges on the side. Garnish the vegetables with the chopped pistachios. Enjoy!