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

Calories Conscious
Carb Conscious
A note about serious food allergies

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
  • Info
    4 oz. Greek Yogurt
  • Info
    2 Tbsp. Basil Pesto
  • Info
    12 oz. Salmon Fillets
  • 1 fl. oz. White Cooking Wine
  • ½ tsp. Smoked Paprika
  • Nutrition (per serving)

  • Calories
    569
  • Carbohydrates
    40g
  • Fat
    31g
  • Protein
    42g
  • Sodium
    1697mg
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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

  • Step 1 - Prepare Ingredients and Make Green Goddess Sauce
    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.

  • Step 2 - Start the Potatoes
    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.

  • Step 3 - Start the Salmon
    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.

  • Step 4 - Finish the Salmon
    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.

  • Step 5 - Make the Spanish Zucchini
    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!