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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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

360 g

Yellow Potato

1 tbsp

Lemon-Pepper Seasoning

(ContainsSulphites/Sulfite)

113 mL

Tzatziki

(ContainsMilk/Lait)

400 g

Zucchini

1 unit

Lemon

1 tsp

Dill-Garlic Spice Blend

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Measuring Spoons
Zester
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 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.)

2

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.

3

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.

4

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.

5

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