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Premium Feast Lemon and Dill Salmon
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Premium Feast Lemon and Dill Salmon

Premium Feast Lemon and Dill Salmon

with Chopped Greek Salad and Feta Aioli

Opa! This festive feast is full of Greek flavours! The loaded chopped salad will have you coming back for more. Feta and olives burst in each bite!

Tags:
Family Friendly
New
Larger Meal
Allergens:
Salmon/Saumon
Milk
Soy
Wheat
Egg
Mustard
Sulphites

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

Preparation Time40 minutes
DifficultyMedium

Ingredients

serving amount

450 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

10 g

Red Potato

2 unit(s)

Flatbread

(Contains Milk, Soy, Wheat)

227 g

Baby Heirloom Tomatoes

2 g

Mini Cucumber

1 unit(s)

Lemon

7 g

Dill

½ cup

Feta Cheese, crumbled

(Contains Milk)

½ cup

Mayonnaise

(Contains Egg, Mustard)

2 tbsp

Lemon-Pepper Seasoning

60 g

Mixed Olives

(Contains Sulphites)

3 unit(s)

Garlic, cloves

2 g

Sweet Bell Pepper

Not included in your delivery

3 tbsp

Unsalted Butter*

(Contains Milk)

2 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories1810 kcal
Fat121 g
Saturated Fat30 g
Carbohydrate119 g
Sugar21 g
Dietary Fiber12 g
Protein68 g
Cholesterol260 mg
Sodium2320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Zester
Aluminum Foil
Small Bowl
Small pot
Silicone Brush

Instructions

Prep and roast potatoes and peppers
1

Before starting, preheat the oven to 450˚F. Wash and dry all produce. Garlic Guide for Step 4: 1/4 tsp (1/2 tsp) mild, 1/2 tsp (1 tsp) medium and 1 tsp (2 tsp) extra! Cut potatoes into 1/2-inch pieces. Core, then cut half the peppers into 1-inch pieces. Add potatoes, chopped peppers, half the Lemon-Pepper Seasoning and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt, then toss to coat.Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 22-25 min.

Roast salmon
2

Line another baking sheet with parchment. Pat salmon dry with paper towels. Season with salt and remaining Lemon-Pepper Seasoning. Place salmon in centre of prepared sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top.Roast in the top of the oven until cooked through, 16-20 min.**

Prep
3

Meanwhile, core, then cut remaining pepper into 1/2-inch pieces. Cut cucumbers into 1/2-inch pieces.Peel, then mince or grate garlic. Roughly chop dill.Zest, then juice lemon.Drain, then halve olives.Halve tomatoes.

Make lemon aioli and toast flatbreads
4

Add mayo, 1 tsp (2 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine. Pat flatbreads on both sides with a damp paper towel, then wrap in foil to create a packet.Place in the bottom of the oven until warmed through, 4-5 min.

Make salad and dill-lemon butter
5

Add 1 tbsp (2 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper, then stir to combine.Add tomatoes, cucumbers, olives and remaining peppers. Toss to combine.Melt 3 tbsp (6 tbsp) butter in a small pot over medium heat. Remove from heat, then stir in lemon zest, half the dill and remaining garlic. Season with salt and pepper, to taste, then stir to combine.

Finish and serve
6

Brush some lemon-dill butter onto tops of flatbreads. Divide salmon, potatoes, salad and flatbreads between plates. Drizzle remaining lemon-dill butter over salmon.Sprinkle feta over salad. Sprinkle remaining dill over potatoes. Serve lemon aioli alongside.