HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Seared Greek Salmon
Pan-Seared Greek Salmon

Pan-Seared Greek Salmon

with Roasted Potatoes and Tzatziki

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OPA! Souvlaki spiced salmon, roasted potatoes and DIY tzatziki! Don't forget the roasted Greek spiced zucchini for this weeknight winner!

Allergens:Seafood/Fruit de MerFish/PoissonSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

300 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning


6 g


100 g

Greek Yogurt


200 g


7 g


66 g

Mini Cucumber

1 unit


Not included in your delivery

1.25 tbsp


¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2176 kJ
Calories520 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate35 g
Sugar5 g
Dietary Fiber5 g
Protein37 g
Cholesterol5 mg
Sodium380 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Garlic Press
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F. Wash and dry all produce. Cut potatoes into 1/4-inch thick wedges. Toss potatoes and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with salt and pepper. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 25-28 min.


While potatoes roast, cut zucchini into 1/2-inch thick half-moons. Coarsely grate the cucumber. Roughly chop dill. Zest and juice half the lemon. Cut remaining lemon into wedges. Peel, then mince or grate garlic. Stir together yogurt, cucumber, half the lemon-pepper seasoning, lemon juice, half the dill and half the garlic in a medium bowl. Set aside.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then zucchini, lemon zest and remaining garlic. Season with salt and pepper. Cook, stirring often, until tender, 4-5 min. While zucchini cooks, pat salmon dry with paper towels, then sprinkle over remaining lemon-pepper seasoning. Season with salt.


When zucchini is tender, transfer to a plate and sprinkle with remaining dill. Cover to keep warm and set aside. Add 1/2 tbsp oil (dbl for 4 ppl), then salmon to the same pan. Pan-fry, until golden-brown and cooked through, 2-3 min per side.**


Divide roasted potatoes, zucchini and Greek salmon between plates. Dollop with tzatziki and squeeze over a lemon wedge, if desired.