Greek Salmon with Roasted Vegetables

Name: Greek Salmon with Roasted Vegetables and Lemon Feta
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 350 Grams of Skin-on salmon fillet; 1 Piece of Garlic cloves; 15 ML of Balsamic vinegar; 2 Tbsp of Olive oil; 2 Grams of Smoked paprika powder; 2 Grams of Dried oregano; 2 Grams of Chilli flakes; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Piece of Lemon; 1 Piece of Red pepper; 2 Piece of Small zucchini; 2 Piece of Carrot; 1 Piece of Red onion; 2 Tbsp of Olive oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 40 Grams of Kalamata olives; 15 Grams of Fresh basil; 50 Grams of Feta cheese; 60 Grams of Sour cream

and Lemon Feta

Keep it fresh and simple - Greek style!

426 Reviews

Cals 681 · Prot 44 · Carbs 42 · Fat 41

Low Carb

40 min

Greek Salmon with Roasted Vegetables and Lemon Feta

Keep it fresh and simple - Greek style!

426 Reviews

Cals 681 · Prot 44 · Carbs 42 · Fat 41

Low Carb

Ingredients

Salmon

Skin-on salmon fillet 6*

350 Grams

Garlic cloves

1 Piece

Balsamic vinegar 14*

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 Piece

Carrot

2 Piece

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 4*

50 Grams

Sour cream 4*

60 Grams

Allergens

*6 Fish, *14 Sulphur Dioxide, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2849 / 681
Fats (g)	40.8
of which saturated (g)	12
Carbohydrates (g)	42
of which sugars (g)	18.3
Fibers (g)	12
Proteins (g)	44
Salt (g)	3.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Marinate salmon

Preheat the oven to 220°C/200°C fan. Portion the salmon and place on a plate, skin side down. Peel and mince 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.

2 Roast vegetables

Halve the lemon. Roughly chop the peppers and zucchini. Peel the carrots and cut them into coins. Peel the onion and slice it into wedges. Add the lemon halves (cut side up) onto an oven tray along with the peppers, zucchini, carrot and onion. Drizzle with olive oil and season with salt and pepper. Roast for 25 min (see pro tip!).

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.

3 Prep feta

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

4 Add olives

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

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.

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.

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