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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!
Ingredients: Yellow potato • Salmon fillets • Sugar snap peas • Lemon • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
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
(May contain Triticale, Mustard, Wheat, Sesame, Soy, Peanuts, Sulphites, Milk, Tree nuts)
3 tbsp
Yogurt Sauce
(Contains Milk)
113 g
Sugar Snap Peas
1 unit(s)
Lemon
½ tsp
Dill-Garlic Spice Blend
(Contains Sulphites May contain Milk, Mustard, Wheat, Peanuts, Sesame, Tree nuts, Soy, Sulphites, Triticale)
Not included in your delivery
2 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- 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, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- 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 snap peas, 1/2 tbsp (1 tbsp) oil and 2 tbsp (1/4 cup) water. Cook, stirring often, until snap peas are tender and 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.
- Meanwhile, pat salmon dry with paper towels.
- Season with salt and 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning.
- When snap peas are done, 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, snap peas and Greek-style salmon between plates.
- Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.