with Roasted Potatoes and Yogurt Sauce
Lemon-pepper spiced salmon, roasted potatoes and creamy yogurt sauce – what more could you want for dinner? Zesty green beans? You've got it!
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Yellow Potato
350 g
Lemon-Pepper Seasoning
1 tbsp
Yogurt Sauce
3 tbsp
Green Beans
170 g
Lemon
1 unit(s)
Dill-Garlic Spice Blend
1 tsp
Oil
2.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Cut potatoes into 1/4-inch wedges.
- Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)
- Meanwhile, trim, then halve green beans.
- Zest half the lemon (whole lemon for 4 ppl). Cut remaining lemon into wedges.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add green beans, 1 tbsp (2 tbsp) oil and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until water evaporates, 4-5 min.
- Season with salt and pepper, then toss with lemon zest and 1/2 tsp (1 tsp) Dill-Garlic Spice Blend.
- While green beans cook, pat salmon dry with paper towels.
- Sprinkle with 1/2 tbsp (1 tbsp) Lemon-Pepper Seasoning and season with salt.
- When green beans are tender-crisp, transfer to a plate, then cover to keep warm. Set aside.
- Add 1/2 tbsp (1 tbsp) oil to the same pan, then salmon, skin-side down.
- Pan-fry until skin is crispy, 4-5 min.
- Flip and cook until salmon is cooked through, 3-4 min.**
- Divide roasted potatoes, green beans and Greek-style salmon between plates.
- Dollop with yogurt sauce and squeeze a lemon wedge over top, if desired.
620
kcal
Calories
37
g
Fat
7
g
Saturated Fat
44
g
Carbohydrate
6
g
Sugar
7
g
Dietary Fiber
33
g
Protein
85
mg
Cholesterol
700
mg
Sodium
0
g
Trans Fat
1550
mg
Potassium
175
mg
Calcium
3.5
mg
Iron
