Pan-Seared Greek Salmon
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Pan-Seared Greek Salmon

Pan-Seared Greek Salmon

with Roasted Potatoes and Tzatziki

OPA! Souvlaki spiced salmon, roasted potatoes and DIY tzatziki! Don't forget the roasted Greek spiced zucchini for this weeknight winner!

Allergens:
Seafood/Fruit de Mer
Fish
Sulphites
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

serving amount

285 g

Salmon Fillets, skinless

(Contains Seafood/Fruit de Mer, Fish)

300 g

Yellow Potato

1 tbsp

Greek Seasoning

(Contains Sulphites)

6 g

Garlic

100 g

Greek Yogurt

(Contains Milk)

200 g

Zucchini

7 g

Dill

66 g

Mini Cucumber

1 unit

Lemon

Not included in your delivery

1.25 tbsp

Oil*

¼ tsp

Salt and Pepper*

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Nutrition Values

Energy (kJ)2176 kJ
Calories520 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber5 g
Protein37 g
Cholesterol5 mg
Sodium380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Grater
Zester
Medium Bowl
Large Non-Stick Pan
Paper Towel

Instructions

ROAST POTATOES
1

Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/4-inch thick wedges. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 25-28 min.

PREP & MAKE SAUCE
2

While potatoes roast, cut zucchini into 1/2-inch thick half-moons. Coarsely grate the cucumber. Roughly chop dill. Zest and juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together yogurt, cucumber, half the lemon-pepper seasoning, lemon juice, half the dill and half the garlic in a medium bowl. Set aside.

COOK VEGGIES & PREP SALMON
3

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini, lemon zest and remaining garlic. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min. While zucchini cooks, pat salmon dry with paper towels, then sprinkle over remaining lemon-pepper seasoning. Season with salt.

PAN-FRY SALMON
4

When zucchini is tender, transfer to a plate and sprinkle with remaining dill. Cover to keep warm and set aside. Add 1/2 tbsp oil (dbl for 4 ppl), then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**

FINISH AND SERVE
5

Divide roasted potatoes, zucchini and Greek salmon between plates. Dollop with tzatziki and squeeze over a lemon wedge, if desired.