Vegetable Jumble with Salmon
and Feta-Topped Arugula Salad- Salmon
- Sulphites
- Milk
- Mustard
- Sesame
- Soy
- Tree nuts
- Wheat
- Egg
- Fish
- Milk
- May contain traces of allergens
- Peanuts
Tender salmon is the star of this show! Sautéed in garlic butter and seasoned with smoked paprika, they're served up with colourful roasted veg and a peppery arugula side salad. Ingredients: Salmon fillets • Green pepper • Sweet bell pepper • Baby tomatoes • Zucchini • Lemon • Arugula and spinach mix (arugula, spinach) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Balsamic vinegar (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) (sulphites) • Parsley • Garlic • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites) • Red chili pepper.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
½ unit(s)
Zucchini
1 unit(s)
Green Bell Pepper
2 unit(s)
Garlic, cloves
1 tbsp
Balsamic Vinegar
(Contains: Mustard, Sesame, Soy, Tree nuts, Wheat, Egg, Fish, Milk, May contain traces of allergens, Sulphites)
113 g
Baby Tomatoes
6 g
Smoked Paprika-Garlic Blend
(Contains: Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame, Soy, May contain traces of allergens, Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lemon
1 unit(s)
Chili Pepper
56 g
Arugula and Spinach Mix
7 g
Parsley
Not included in your delivery
1 tbsp
Oil*
0.06 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Cut half the zucchini into 1/4-inch rounds (use whole zucchini for 4 servings).
- Core, then cut peppers into 1/4-inch pieces.
- To an unlined baking sheet, add peppers, zucchini and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 10-12 min, until tender-crisp.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate the garlic.
- Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilis.)
- Pat salmon dry with paper towels. Season with salt, pepper and Smoked Paprika-Garlic Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then add salmon. Cook for 2-3 min, until browned.
- Add remaing 1 tbsp (2 tbsp) butter, then the garlic, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. (Adjust how much chili pepper to use depending on your preference — use less for milder spice and more if you like heat!)
- Flip salmon and continue cooking for 2-3 min, until salmon is cooked through.**
- Remove the pan from the heat. Add half the lemon juice. Stir to combine.
- In a medium bowl, whisk together 1/2 tbsp (1 tbsp) oil and half the vinegar (use all for 4 servings).
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
- Set aside.
- To a large bowl, add cooked veggies, half the parsley and remaining lemon juice.
- Sprinkle feta over top, then toss to combine.
- Divide salad, roasted veggies and salmon between plates.
- Drizzle any remaining sauce from the pan over salmon.
- Sprinkle remaining parsley over top.
Pat salmon dry with paper towels. Season with salt, pepper and Smoked Paprika-Garlic Blend. Heat a large non-stick pan over medium-high.When hot, add 1 tbsp (2 tbsp) butter, then salmon. Cook for 2-3 min, until browned. Add remaining 1 tbsp (2 tbsp) butter, then the garlic, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. (Adjust how much chili pepper to use depending on your preference — use less for milder spice and more if you like heat!) Flip salmon and continue cooking for 2-3 min, until cooked through. Remove the pan from the heat. Add half the lemon juice. Stir to combine.
