Greek Salmon with Roasted Vegetables

and Lemon Feta

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Instructions

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1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Place the salmon on a plate, skin side down. Peel and mince or crush the garlic. In a small bowl, combine the garlic, balsamic vinegar, olive oil, smoked paprika, oregano, chilli flakes (spicy!) and a pinch of salt and pepper. Spoon the mix onto the salmon and set aside.

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2 Roast vegetables

Halve the lemon. Chop the peppers and zucchini. Peel the carrot and cut it into coins. Peel the onion and slice it into wedges. Add the lemon halves (cut side up) onto an oven tray along with the pepperszucchinicarrot and onion. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 min. (See pro tip.)

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3 Prep feta

Meanwhile, crumble the feta into a bowl. Add the sour cream. Whisk until smooth. Set aside.

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4 Add olives

Add the kalamata olives to the vegetable tray and roast for a final 5-8 min or until the vegetables are nicely browned.

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5 Fry salmon

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the marinated salmon, skin side down, to the pan. Fry for 5-6 min until the skin is slightly charred. Flip and fry for a final 2 min or until cooked through but juicy.

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6 Serve

Using a sieve, squeeze some lemon juice from the roasted lemon into the whipped feta and stir to combine. Divide the roasted vegetables and salmon among plates. Serve with the lemon feta. Garnish with the fresh basil leaves.

Tips for fussy eaters

Separate some of the fish and season with salt and pepper only. Serve the fish and veggies over rice, pasta or mashed potatoes.

Pro tip

Make it a sheet pan dish, and add the salmon onto the tray with the vegetables for the final 10-15 min of the roasting time.

Keep it fresh and simple - Greek style!

Cooking Time: 30 min

Cals 649 · Prot 47 · Carbs 26 · Fat 38

Gluten-Free

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Garlic cloves 1 Piece
Balsamic vinegar 15 ML
Olive oil 2 Tbsp
Smoked paprika powder 2 Grams
Dried oregano 2 Grams
Chilli flakes 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Vegetables

Lemon 1 Piece
Red pepper 1 Piece
Small zucchini 2 Pieces
Carrot 2 Pieces
Red onion 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Kalamata olives 40 Grams
Fresh basil 15 Grams

Whipped feta

Feta cheese 50 Grams
Sour cream 60 Grams

Keep it fresh and simple - Greek style!

Cooking Time: 30 min

Cals 649 · Prot 47 · Carbs 26 · Fat 38

Gluten-Free

Instructions

photo

1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Place the salmon on a plate, skin side down. Peel and mince or crush the garlic. In a small bowl, combine the garlic, balsamic vinegar, olive oil, smoked paprika, oregano, chilli flakes (spicy!) and a pinch of salt and pepper. Spoon the mix onto the salmon and set aside.

photo

2 Roast vegetables

Halve the lemon. Chop the peppers and zucchini. Peel the carrot and cut it into coins. Peel the onion and slice it into wedges. Add the lemon halves (cut side up) onto an oven tray along with the pepperszucchinicarrot and onion. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20 min. (See pro tip.)

photo

3 Prep feta

Meanwhile, crumble the feta into a bowl. Add the sour cream. Whisk until smooth. Set aside.

photo

4 Add olives

Add the kalamata olives to the vegetable tray and roast for a final 5-8 min or until the vegetables are nicely browned.

photo

5 Fry salmon

Heat a pan over a medium-high heat with a drizzle of oil. Once hot, add the marinated salmon, skin side down, to the pan. Fry for 5-6 min until the skin is slightly charred. Flip and fry for a final 2 min or until cooked through but juicy.

photo

6 Serve

Using a sieve, squeeze some lemon juice from the roasted lemon into the whipped feta and stir to combine. Divide the roasted vegetables and salmon among plates. Serve with the lemon feta. Garnish with the fresh basil leaves.

Tips for fussy eaters

Separate some of the fish and season with salt and pepper only. Serve the fish and veggies over rice, pasta or mashed potatoes.

Pro tip

Make it a sheet pan dish, and add the salmon onto the tray with the vegetables for the final 10-15 min of the roasting time.

Ingredients

Number of people

Salmon

Skin-on salmon fillet 350 Grams
Garlic cloves 1 Piece
Balsamic vinegar 15 ML
Olive oil 2 Tbsp
Smoked paprika powder 2 Grams
Dried oregano 2 Grams
Chilli flakes 2 Grams
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Vegetables

Lemon 1 Piece
Red pepper 1 Piece
Small zucchini 2 Pieces
Carrot 2 Pieces
Red onion 1 Piece
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Kalamata olives 40 Grams
Fresh basil 15 Grams

Whipped feta

Feta cheese 50 Grams
Sour cream 60 Grams
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