Salmon with Green Goddess Sauce
with potatoes and Spanish zucchini
Prep & Cook Time: 25-35 min.
Cook Within: 3 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Fish
Chef
Scott Gorsky
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.
In Your Box (serves 2)
- 12 oz. Red Potatoes
- 1 Zucchini
- 2 Garlic Cloves
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4 oz. Greek Yogurt
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2 Tbsp. Basil Pesto
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12 oz. Salmon Fillets
- 1 fl. oz. White Cooking Wine
- ½ tsp. Smoked Paprika
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Nutrition (per serving)
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Calories621
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Carbohydrates36g
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Fat33g
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Protein45g
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Sodium1301mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
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1 Prepare the Ingredients
Halve potatoes lengthwise. Cut into ¼" half-moons. Trim zucchini ends, halve lengthwise, and cut into ¼" half-moons. Mince garlic. In a mixing bowl, combine yogurt, pesto, 2 Tbsp. water, and a pinch of salt. Pat salmon dry, and season flesh side with a pinch of salt and pepper.
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2 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, 5 minutes. Remove from oven. Potatoes will finish cooking in a later step. Reserve pan; no need to wipe clean.
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3 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, 2-3 minutes.
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4 Finish the Salmon
Flip salmon and place, skin side down, on other half of prepared baking sheet. Roast until salmon reaches a minimum internal temperature of 145 degrees, 5-8 minutes. Wipe pan clean and reserve. While salmon and potatoes roast, cook zucchini.
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5 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. Cook 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. Bon appétit!
