Green – the color of money, Kermit the Frog, shamrocks, and this delicious, divine sauce, perfectly paired with a fabulous flakey fillet of salmon. Green is also the color of zucchini, cooked in this recipe with white wine and paprika, which adds a smoky tinge to the squash. Most of all, green is the color of envy, as anyone who sees you devouring such a beautiful dinner will feel.
Halve potatoes lengthwise. Cut into ¼" half-moons.
Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons.
In a mixing bowl, combine yogurt, basil pesto, 2 Tbsp. water, and a pinch of salt. Set aside.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and pepper.
Start the Potatoes
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and potatoes to hot pan. Cook undisturbed until lightly browned, 5 minutes.
Then stir occasionally until well-browned, 3-4 minutes.
Season with ½ tsp. salt. Transfer to half of prepared baking sheet and roast in hot oven, 8 minutes.
Remove from oven. Potatoes will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Start the Salmon
Return pan used to sear potatoes to medium-high heat.
Add 1 tsp. olive oil and salmon, skin side up, to hot pan. Cook undisturbed until browned, 2-4 minutes.
Finish the Salmon
Flip salmon and place, skin side down, on other half of prepared baking sheet. Roast until potatoes are tender and salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Wipe pan clean and reserve.
While salmon and potatoes roast, cook zucchini.
Make the Spanish Zucchini
Return pan used to sear salmon to medium-high heat.
Add ½ tsp. olive oil and zucchini to hot pan. Stir occasionally until lightly brown, 3-4 minutes.
Add white wine, garlic, and paprika. Stir often until wine is mostly evaporated, 1-3 minutes.
Season with a pinch of salt and remove from burner.
Plate dish as pictured on front of card, removing salmon skin with a fork, if desired and placing green goddess sauce next to salmon. Bon appétit!