Greek Salmon with Roasted Vegetables

and Lemon Feta
Keep it fresh and simple - Greek style!
1,395 Reviews
Cals 744 · Prot 53 · Carbs 59 · Fat 35
Low-Carb
Try Hello Chef Now
40 min
Greek Salmon with Roasted Vegetables and Lemon Feta
Keep it fresh and simple - Greek style!
1,395 Reviews
Cals 744 · Prot 53 · Carbs 59 · Fat 35
Low-Carb
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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.

Before you start

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

Instructions

Marinate salmon

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.
Roast vegetables

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.
Prep feta

3 Prep feta

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

4 Add olives

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

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.
Serve

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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