Pan-Seared Greek-Style Double Salmon
with Roasted Potatoes and Yogurt Sauce
Lemon-pepper spiced salmon, roasted potatoes and creamy tzatziki – what more could you want for dinner? Zesty green beans? You've got it!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
350 g
Yellow Potato
1 tbsp
Greek Seasoning
(Contains Sulphites)
6 tbsp
Yogurt Sauce
(Contains Milk)
340 g
Green Beans
1 unit
Lemon
7 g
Dill
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/4-inch wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
Meanwhile, trim green beans, then cut in half. Zest half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.Roughly chop dill.
Heat a large non-stick pan over medium-high heat. When hot, add green beans, 1 tbsp (2 tbsp) oil and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Season with salt and pepper, then toss with lemon zest and half the dill.While green beans cook, pat salmon dry with paper towels. Sprinkle with 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and season with salt.
When green beans are tender-crisp, transfer to a plate, then cover to keep warm. Set aside.Add 1/2 tbsp (1 tbsp) oil to the same pan, then salmon, skin-side down.Pan-fry until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.**
Divide roasted potatoes, green beans and salmon between plates.Sprinkle remaining dill over salmon.Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.
If you've opted for double salmon, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of salmon. Work in batches, if necessary.
