with Roasted Potatoes and Yogurt Sauce
Ingredients: Yellow potato • Salmon fillets • Sugar snap peas • Lemon • Yogurt sauce (milk) (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) • Lemon-pepper seasoning (sugar (sugar, maltodextrin), black pepper, salt, granulated garlic, lemon juice powder (corn syrup solids, lemon juice solids, lemon oil, silicon dioxide), lemon peel granules, spices, herbs, citric acid, canola oil, silicon dioxide) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
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Steelhead Salmon
250 g
Yellow Potato
350 g
Lemon-Pepper Seasoning
3 g
Yogurt Sauce
3 tbsp
Sugar Snap Peas
113 g
Lemon
0.5 unit(s)
Dill-Garlic Spice Blend
2 g
Oil
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/4-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets with 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 20-22 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim snap peas.
- Zest half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium.
- When hot, add snap peas, 1/2 tbsp (1 tbsp) oil and 2 tbsp (1/4 cup) water. Cook, for 3-4 min, stirring often, until snap peas are tender and water evaporates.
- Season with salt and pepper, then toss with lemon zest and 1/2 tsp (1 tsp) Dill-Garlic Spice Blend.
- Meanwhile, pat salmon dry with paper towels.
- Season with salt and 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning.
- When snap peas are done, transfer to a plate, then cover to keep warm. Set aside.
- To the same pan, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down.
- Pan-fry for 4-5 min, until skin is crispy.
- Flip and cook for 2-3 min, until salmon is cooked through.**
- Divide roasted potatoes, snap peas and Greek-style salmon between plates.
- Drizzle yogurt sauce and squeeze a lemon wedge over top.
590
kcal
Calories
34
g
Fat
7
g
Saturated Fat
40
g
Carbohydrate
5
g
Sugar
5
g
Dietary Fiber
33
g
Protein
75
mg
Cholesterol
510
mg
Sodium
0
g
Trans Fat
1400
mg
Potassium
125
mg
Calcium
3.5
mg
Iron
