Meal Kit
Culinary Collection
Baked Feta Salmon
with Lebanese-style potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 3 days
Contains: Fish (Salmon), Milk
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PescatarianOver 30g protein
- Gluten-Smart
- Mediterranean
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 12 oz. Yukon Potatoes
- 1 Onion
- 4 oz. Grape Tomatoes
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1 oz. Crumbled Feta Cheese
- 1 oz. Pitted Kalamata Olives
- 4 Garlic Cloves
- ¼ oz. Cilantro
- 0.125 oz. Oregano
- ¼ tsp. Red Pepper Flakes
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) d3V5VZOD
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Calories770
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Carbohydrates47g
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Net Carbs40g
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Fat47g
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Protein42g
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Sodium1410mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Small Oven-Safe Casserole Dish
- 1 Mixing Bowl
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 Start the Potatoes
Cut potatoes into 1" pieces.
Place potatoes on prepared baking sheet and top with 1 Tbsp. olive oil and 1/4 tsp. salt. Massage oil and seasoning into potatoes. Spread into an even layer.Roast in hot oven until potatoes are golden-brown, 20-25 minutes, tossing once halfway through.While potatoes roast, continue recipe. -
2 Prepare Ingredients and Make Herb-Infused Oil
Coarsely chop cilantro, leaves and stems.
Stem oregano and coarsely chop leaves.Coarsely chop olives.Quarter tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Halve and peel onion. Cut one half into 1/4" dice (remaining half is yours to use as you please!).Mince garlic.In a mixing bowl, combine 1 Tbsp. olive oil, half the garlic (reserve remaining for salmon), half the red pepper flakes (to taste; reserve remaining for salmon), and half the cilantro (reserve remaining for garnish). Set aside.Pat salmon dry and season flesh side with a pinch of salt and pepper. -
3 Assemble the Vegetables and Salmon
Combine tomatoes, onions, cheese, olives, remaining garlic, 1/4 tsp. salt, half the oregano (reserve remaining for topping), and 2 tsp. olive oil in prepared casserole dish.
Nestle salmon, skin-side down, in the center of vegetables. Top with remaining oregano and remaining red pepper flakes (use less if spice-averse). -
4 Roast the Vegetables and Salmon
Roast in hot oven until vegetables are tender and salmon reaches a minimum internal temperature of 145 degrees, 13-17 minutes.
Carefully remove from oven.While vegetables and salmon roast, continue recipe. -
5 Finish Potatoes and Finish Dish
After 20-25 minutes, carefully remove potatoes from oven. Top with herb-infused oil (to taste) and toss to coat. Potatoes will be hot! Use a utensil.
Roast again in hot oven until garlic is fragrant, 5-7 minutes.Carefully remove from oven.Plate dish as pictured on front of card, topping salmon with vegetable-cheese mixture from casserole dish and garnishing with remaining cilantro. Bon appétit!
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