Pan-Seared Greek-Style Salmon
with Roasted Potatoes and Yogurt Sauce
Lemon-pepper spiced salmon, roasted potatoes and creamy yogurt sauce – 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
250 g
Salmon Fillets, skin-on
(Contains Salmon)
350 g
Yellow Potato
½ tbsp
Lemon-Pepper Seasoning
3 tbsp
Yogurt Sauce
(Contains Milk)
170 g
Green Beans
1 unit(s)
Lemon
½ tsp
Dill-Garlic Spice Blend
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, then halve green beans.Zest half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat. When the pan is 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 1/2 tsp (1 tsp) Dill-Garlic Spice Blend.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 Greek-style salmon between plates.Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.
