Roasted Salmon with Garlic Herb Potatoes
plus Carrot, Zucchini & Feta Jumble
Calories
:
1080 kcalProtein
:
70g proteinTotal
:
30 minutesDifficulty
:
MediumAllergens:
- Milk
- Fish
Salmon fillets seasoned with our Fry Seasoning are roasted alongside garlicky diced potatoes until golden and tender. Roasted carrots, zucchini, and onion are tossed together with creamy, tangy feta for a simple jumble that adds bright contrast to the plate. Everything comes together on one sheet pan for a balanced, satisfying dinner with minimal cleanup.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
5 unit
Potatoes
20 ounce
Salmon
(Contains: Fish)
½ tablespoon
Fry Seasoning
1 unit
Zucchini
9 ounce
Carrot
½ tablespoon
Mediterranean Spice Blend
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
per serving
Calories1080 kcal
Fat60 g
Saturated Fat14 g
Carbohydrate64 g
Sugar13 g
Dietary Fiber9 g
Protein70 g
Cholesterol205 mg
Sodium690 mg
Potassium2740 mg
Calcium260 mg
Iron4.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
- Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.
- Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and cut zucchini on a diagonal into ½-inch-thick rounds. Halve, peel, and cut onion into ½-inch-thick wedges.
2
- Toss potatoes on one side of a baking sheet with a drizzle of oil, garlic powder, half the Mediterranean Spice Blend (all for 4 servings), and salt. TIP: Line sheet with parchment paper or foil for easy cleanup!
- Toss carrots, zucchini, and onion on empty side of sheet with a drizzle of oil, salt, and pepper.
- Roast on top rack for 5 minutes (veggies will finish roasting in next step).
3
- While veggies roast, pat chicken* dry with paper towels; season with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Place on a second lightly oiled baking sheet.
- Once veggies have roasted 5 minutes, carefully transfer sheet with veggies to middle rack. Place sheet with chicken on top rack. Roast until veggies are browned and tender and chicken is cooked through, 18-22 minutes.
4
- Transfer carrots, zucchini, and onion to a large bowl. Add feta and toss to combine.
- Transfer chicken to a cutting board; slice crosswise.
- Divide chicken, veggie jumble, and potatoes between plates. Serve.
Customer reviews
Review summary
Updated on Oct 2026- Flavor: The salmon and veggie jumble were well received and made for a tasty, satisfying dinner.
- Portions: One reviewer doubled the salmon order, which worked well and left enough for a meal plus extra veggies on the side.
