Protein Swap | Keto: Fast Mediterranean-Style Salmon
with Zucchini, Sweet Pepper & Feta
Cooking time
10 minutes
Servings
2/4
Calories
540 /serving
Ten minutes to curtain time! These salmon fillets are ready to take the stage in style, with just a little encouragement from some Mediterranean-minded ingredients. They cook to pink perfection in a pan while brightly seasoned tomato sauce joins chopped sun-soaked vegetables like zucchini and sweet pepper. For the final act, cubes of feta make a welcome appearance: you’ll scatter the briny white cheese over top right on cue.
We will send you:
- 2 Salmon fillets
- 15ml Minced garlic
- 50g Sliced red onions
- 1 Sweet pepper
- 2 Green zucchini
- 200ml Tomato sauce
- 60g Feta
- 7.5g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Salmon
You will need:
Large pan
Oil
Salt & pepper (S&P)
Large pan (non-stick if possible)
Total Fat
34 g
Saturated Fat
9 g
Sodium
1000 mg
Total Carb
24 g
Sugars
13 g
Protein
36 g
Fibre
5 g
Preparation
Mise en place
Core and thinly slice the sweet pepper lengthwise. Halve the zucchini lengthwise; thinly slice crosswise.
Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Add the garlic and onions. Sauté, 30 sec. to 1 min., until fragrant. Add the zucchini and sauté, 2 to 3 min., until slightly browned. Add the sweet pepper and ½ the spices. Sauté, 2 to 3 min., until slightly softened.
Cook the salmon
Meanwhile, pat the salmon dry with paper towel; season with S&P. In a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the salmon* and cook, 2 to 3 min. per side, until browned and cooked as desired.
Make the sauce
To the pan of vegetables, add the tomato sauce, 2 tbsp water (double for 4 portions), the remaining spices and S&P. Cook, stirring frequently, 1 to 2 min., until heated through and combined.
Plate your dish
Divide the vegetables and sauce between your bowls. Top with the salmon. Garnish with the cheese. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
