Greek-Style Salmon and Feta Bake
with Buttery Rice and Basil
Greek-style salmon, sweet cherry tomatoes and feta combine for a flavour-packed bake! The Greek pesto will permeate every inch of tonight's meal! A base a buttery wild rice adds to the luxury of this easy weeknight family salmon dinner!
Ingredients: Salmon fillet • Jasmine rice • Baby tomatoes • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • Shallot • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Fresh basil • Garlic.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
113 g
Baby Tomatoes
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Shallot
7 g
Basil
¾ cup
Jasmine Rice
Not included in your delivery
0.26 tsp
Salt*
0.13 tsp
Pepper*
3 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Peel, then mince or grate garlic.
- Peel, then thinly slice shallot.
- Halve tomatoes.
- Pat the salmon dry with paper towels. Remove and discard salmon skin, then cut salmon into 1-inch pieces.
- To an 8x8-inch (9x13-inch) baking dish, add salmon, 2 tbsp (4 tbsp) butter, tomatoes, pesto, shallots and garlic. Season with salt and pepper, then stir to coat.
- Bake salmon in the middle of the oven for 6-8 min, until cooked through.
- When rice is done add 1 tbsp (2 tbsp) butter. Season with salt and pepper, then fluff with a fork.
- Thinly slice basil.
- To the baking dish with salmon, add feta. Toss to combine.
- Divide rice between plates. Top with baked pesto salmon and veggies.
- Sprinkle basil over top.
If you've opted to get salmon, pat dry with paper towels. Remove and discard salmon skin, then cut salmon into 1-inch pieces. Continue with rest of recipe as written.
