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

Pan-Seared Greek-Style Salmon

with Roasted Potatoes and Tzatziki

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

Tags:Family FriendlyQuick Prep
Allergens:Fish/PoissonSeafood/Fruit de MerSulphites/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

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning


113 mL



400 g


1 unit


1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat33 g
Saturated Fat6 g
Carbohydrate50 g
Sugar7 g
Dietary Fiber8 g
Protein37 g
Cholesterol55 mg
Sodium780 mg
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
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 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 half the Dill-Garlic Spice Blend, 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.)


While potatoes roast, halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Zest half the lemon (whole lemon for 4 ppl). Cut lemon into wedges.


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


When zucchini is tender-crisp, transfer to a plate, then cover to keep warm. Set aside. Add 1/2 tbsp oil (dbl for 4 ppl) 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.'. Pan-fry until golden-brown and cooked through, 2-3 min per side.


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