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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!

Tags:QuickFamily Friendly
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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

360 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

6 g

Garlic

100 g

Greek Yogurt

(ContainsMilk/Lait)

200 g

Zucchini

7 g

Dill

66 g

Mini Cucumber

1 unit

Lemon

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2552 kJ
Calories610 kcal
Fat32 g
Saturated Fat7 g
Carbohydrate47 g
Sugar5 g
Dietary Fiber7 g
Protein39 g
Cholesterol75 mg
Sodium630 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Grater
Zester
Medium Bowl
Large Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425°F. Wash and dry all produce.

Cut potatoes into 1/4-inch thick wedges. Add potatoes and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through cooking, until golden-brown, 25-28 min.

2

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 (whole lemon for 4 ppl). Cut any 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.

3

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 with remaining Lemon-Pepper Seasoning. Season with salt.

4

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.**

5

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