Vegetable Jumble with Salmon
and Feta and Arugula Salad
Ingredients: Salmon fillets • Zucchini • Green pepper • Sweet bell pepper • Baby tomato • Lemon • Arugula and spinach mix • Feta cheese (milk) (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) • Balsamic vinegar (sulphites) (wine vinegar, cooked grape must, grape juice concentrate, caramel colour, natural flavour, sulphites) • Parsley • Garlic • Smoked paprika-garlic blend (sulphites) (smoked paprika, garlic powder, silicon dioxide) • Chili pepper.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Steelhead Salmon
(Contains: Salmon)
1 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*
0.13 tsp
Pepper*
2 tbsp
Butter*
(Contains: Milk)
0.06 tsp
Salt*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- Halve zucchini, then cut into 1/2-inch rounds.
- Core, then cut peppers into 1/2-inch cubes.
- 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 veggies are tender-crisp.
- Halve tomatoes.
- Zest, then juice lemon.
- Roughly chop parsley.
- Peel, then mince or grate 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 and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Transfer salmon to a plate.
- To the same pan, add 2 tbsp (4 tbsp) butter, then garlic, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp (1/2 tsp) chilis.
- Cook for 2-3 min, stirring occasionally, fragrant.
- 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 vinegar.
- Add arugula and spinach mix and tomatoes. Season with salt and pepper, then toss to combine.
- Set aside.
- To a large bowl, add roasted veggies, half the parsley and remaining lemon juice.
- Sprinkle feta over top, then toss to combine.
- Divide salad between plates, then top with roasted veggies and salmon.
- Drizzle sauce from the pan over salmon.
- Sprinkle remaining parsley over top.
If you've opted to get salmon, pat salmon dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Transfer salmon to a plate. To the same pan, add 2 tbsp (4 tbsp) butter, then garlic, Smoked Paprika-Garlic Blend, 1/4 tsp (1/2 tsp) lemon zest and 1/4 tsp chili peppers. Cook for 2-3 min, stirring occasionally, fragrant. Follow the rest of the recipe as written.
