Protein Swap | One-Pan Salmon Saganaki
with Psilokomeni Salad
Cooking time
15 minutes
Servings
2/4
Calories
600 /serving
Dotted with feta, and accompanied by a traditional fresh dill salad, this saganaki comes straight from the Greek keto gods. The best part? The salmon cooks in the sauce, so you can enjoy full-to-bursting flavours with only one pan to clean.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 2 Cucumbers
- 1 Head of lettuce
- 50g Diced onions
- 14g Dill
- 15ml Minced garlic
- 30ml Red wine vinegar
- 400ml Tomatoes (canned)
- 60g Feta
Contains: Milk • Salmon • Sulphites
You will need:
Medium pan
Oil
Salt & pepper (S&P)
Whisk
Olive oil
Total Fat
40 g
Saturated Fat
9 g
Sodium
640 mg
Total Carb
27 g
Sugars
13 g
Protein
37 g
Fibre
8 g
Preparation
Make the sauce
- In a medium pan, heat a drizzle of oil on medium.
- Add the onions and garlic. Sauté, 1 to 2 min., until fragrant.
- Add the tomatoes and S&P. Sauté, adding 4 tbsp water (double for 4 portions) halfway, 3 to 5 min., until slightly thickened.
Mise en place
- Meanwhile, halve the cucumbers lengthwise; thinly slice crosswise.
- Pick the dill fronds off the stems; roughly chop the fronds.
- Halve the lettuce lengthwise; thinly slice crosswise.
- Crumble the cheese.
Make the shrimp saganaki
- Pat the shrimp dry (remove the shells from the tails if desired); season with S&P.
- To the pan, add the shrimp* and cook, covered, stirring occasionally, 3 to 5 min., until opaque and cooked through.
- Top with the cheese.
Make the salad
- Meanwhile, in a large bowl, whisk the vinegar, 2 tbsp olive oil (double for 4 portions) and S&P.
- Add the lettuce, cucumbers and dill; toss well.
Plate your dish
- Divide the shrimp saganaki and salad between your plates. Bon appétit!
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*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
