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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
450 g
Salmon Fillets, skin-on
(Contains Salmon)
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*
Nutrition Values
Utensils
Instructions
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.
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.**
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.
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.
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.
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.
