Feta and Herb Crusted Salmon

with Greek arugula salad

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Salty feta and fresh herbs give salmon a flavor boost that takes it to a whole new level of awesomeness. Crisp, classic, and crunchy Greek salad completes the experience.

In Your Box (serves 2)

  • 2 Dill Sprigs
  • ¼ oz. Parsley
  • 0.125 oz. Oregano
  • 3 oz. Roasted Red Peppers
  • 1 Persian Cucumber
  • 2 oz. Pitted Kalamata Olives
  • 1 Lemon
  • Info
    12 oz. Salmon Fillets
  • Info
    2 oz. Feta Cheese
  • 1 tsp. Sugar
  • 4 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    481
  • Carbohydrates
    16g
  • Fat
    36g
  • Protein
    41g
  • Sodium
    1788mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

Before You Cook

  • 1

    Prepare the Ingredients

    Stem dill and parsley and coarsely chop. Stem oregano and mince. Trim cucumber and cut into ¼” rounds. Halve olives lengthwise. Zest and halve lemon. Cut one half into wedges and juice the other half. Pat salmon dry, and season flesh side with ¼ tsp. salt and ¼ tsp. pepper.

  • 2

    Make Topping and Bake Salmon

    Combine dill, parsley, feta, and lemon zest in a mixing bowl. Place salmon on prepared baking sheet, skin side down, and top with feta-herb mixture. Bake in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 13-15 minutes. Rest cooked salmon 5 minutes. While salmon bakes, make vinaigrette.

  • 3

    Make the Vinaigrette

    In another mixing bowl, whisk together 1 Tbsp. lemon juice, sugar, oregano, 1 Tbsp. olive oil, and a pinch of salt and pepper.

  • 4

    Toss the Salad

    While salmon rests, add arugula, roasted red peppers, Kalamata olives, cucumbers, and a pinch of salt and pepper to bowl with vinaigrette and toss to combine.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, squeezing remaining lemon (to taste) over salmon. Bon appétit!

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