Meal Kit

Feta and Herb Crusted Salmon

with Greek arugula salad

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Salmon), Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Under %{max_calories} calories
    Under 35g carbs

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)

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

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
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem dill and parsley and coarsely chop.

    Stem oregano and mince.

    Trim cucumber and cut into 1/4” 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 1/4 tsp. salt and 1/4 tsp. pepper.

  2. 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. 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. 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. 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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