Pan-Seared Greek-Style Salmon

Name: Pan-Seared Greek-Style Salmon with Roasted Potatoes and Yogurt Sauce
Total time: 30 min
Yield: 2
Cuisine: Grecque
Ingredients: 500 g Filet de saumon, avec la peau; 350 g Pommes de terre à chair jaune; 1 cs Greek Spice Mix; 6 cs Sauce au yogourt; 340 g Haricots verts; 1 pièce(s) Citron; 2.5 cs Huile*; 0.13 cc Sel*; 7 g Aneth; 0.13 cc Poivre*

with Roasted Potatoes and Yogurt Sauce

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

Lemon-pepper spiced salmon, roasted potatoes and creamy tzatziki – what more could you want for dinner? Zesty green beans? You've got it!

étiquettes:

Familiale

Allergènes:

Pesce

•Seafood/Fruit de Mer

•Schwefeldioxide und Sulfite

•Milk

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes

Temps de cuisson

DifficultéFacile

Ingrédients

quantité par portion

500 g

Filet de saumon, avec la peau

350 g

Pommes de terre à chair jaune

1 cs

Greek Spice Mix

6 cs

Sauce au yogourt

340 g

Haricots verts

1 pièce(s)

Citron

7 g

Aneth

Pas inclus dans votre livraison

2.5 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

Informations nutritionnelles

Énergie (kcal)143 kcal

Énergie (kJ)596 kJ

Glucides32 g

dont sucres2 g

Fibres3 g

Protéines4 g

Ustensiles

•Plaque de cuisson

•Papier sulfurisé

•Cuillères à mesurer

•Zesteur

•Grande poêle antiadhésive

•Essuie-tout

•Verre doseur

Instructions

Before starting, preheat the oven to 425°F. Wash and dry all produce. 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-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, trim green beans, then cut in half. Zest half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.Roughly chop dill.

Heat a large non-stick pan over medium-high heat. When hot, add green beans, 1 tbsp (2 tbsp) oil and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min. Season with salt and pepper, then toss with lemon zest and half the dill.While green beans cook, pat salmon dry with paper towels. Sprinkle with 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and season with salt.

When green beans are tender-crisp, 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, green beans and salmon between plates.Sprinkle remaining dill over salmon.Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.

If you've opted for double salmon, prepare and cook it in the same way the recipe instructs you to prepare and cook the regular portion of salmon. Work in batches, if necessary.