Dill-Garlic Salmon Sandwiches
with Feta Roasted Potatoes- Salmon
- Milk
- Sulphites
- Wheat
- Barley
- May contain traces of allergens
- Milk
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Soy
- Wheat
Ingredients: Russet potato • Salmon fillets • Sandwich bun (barley, wheat) (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) • Yogurt sauce (milk) (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) • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
28 g
Spring Mix
2 unit(s)
Russet Potato
6 tbsp
Yogurt Sauce
(Contains: Milk)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
2 unit(s)
Sandwich Bun
(Contains: Wheat, Barley May be present: Tree nuts, Sesame, Soy)
Not included in your delivery
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1-inch pieces.
- To an parchment-lined baking sheet, add potatoes, half the Dill-Garlic and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the bottom of the oven for 12-13 min, until golden on one side.
- Once golden, flip potatoes, then sprinkle half the feta over potatoes. Return to oven and roast in the bottom of the oven for 12-13 min, until until tender and golden.
- Meanwhile, pat salmon dry with paper towels. Season with salt, pepper and remainig Dill-Garlic Spice Blend.
- To a parchment-lined baking sheet, add salmon. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Halve the buns.
- Arrange buns directly on the top rack of the oven, cut-sides up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn.)
- Spread half the yogurt sauce over buns.
- Stack salmon on bottom buns.
- Top with remaining feta, then spring mix.
- Close with top buns.
- Divide salmon burgers and roasted potatoes between plates.
- Serve remaining yogurt sauce on the side for dipping.
