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!
Tags:
Family Friendly
•Low CO2
Allergens:
Salmon
•Milk
•Sulphites
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.
Preparation Time25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
250 g
Salmon Fillets, skin-on
(Contains Salmon)
350 g
Yellow Potato
1 tbsp
Lemon-Pepper Seasoning
(May contain Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
3 tbsp
Yogurt Sauce
(Contains Milk)
170 g
Green Beans
1 unit(s)
Lemon
1 tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
2.5 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Calories620 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate44 g
Sugar6 g
Dietary Fiber7 g
Protein33 g
Cholesterol85 mg
Sodium700 mg
Trans Fat0 g
Potassium1550 mg
Calcium175 mg
Iron3.5 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
•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Zester
•Large Non-Stick Pan
•Measuring Cups
Cooking Steps
1
- 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.)
2
- Meanwhile, trim, then halve green beans.
- Zest half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
3
- 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.
4
- 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.**
5
- Divide roasted potatoes, green beans and Greek-style salmon between plates.
- Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.