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
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.
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Nutrition (per serving)
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Calories638
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Carbohydrates40g
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Fat36g
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Protein44g
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Sodium1644mg
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
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
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1 Prepare Ingredients and Make Green Goddess Sauce
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, 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.
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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 in hot oven, 8 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, 2-4 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 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.
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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. 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!
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