Turkish-Spiced Salmon with Apricots
plus Za’atar-Roasted Sweet Potato & Cucumber-Dill Salad
- Milk
- Fish
- Sesame
Za’atar-seasoned sweet potato, grape tomatoes, and red onion roast to a perfect golden brown. They’re served alongside Turkish-spiced chicken in a tangy, sweet, and spicy apricot pan sauce . A cool, creamy cucumber-dill salad complements this Mediterranean-inspired meal.
Ingredients
1 unit
Red Onion
1 unit
Chicken Stock Concentrate
1 unit
Lemon
1 unit
Sweet Potato
2 tablespoon
Yogurt
(Contains: Milk)
1 unit
Mini Cucumber
4 ounce
Grape Tomatoes
1 ounce
Dried Apricots
1 tablespoon
Turkish Spice Blend
¼ ounce
Dill
10 ounce
Salmon
(Contains: Fish)
½ tablespoon
Za'atar Spice
(Contains: Sesame)
Not included in your delivery
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Halve, peel, and cut onion into ½-inch-thick wedges. Dice sweet potato into ½-inch pieces. Pick and roughly chop fronds from dill. Zest and quarter lemon. Trim and thinly slice cucumber into rounds.
Toss onion, sweet potato, and tomatoes on a baking sheet with a large drizzle of olive oil, half the Za’atar Spice (all for 4 servings), salt, and pepper. Roast on top rack until browned and tender, 18-20 minutes.
While veggies roast, in a medium bowl, mix together yogurt, dill, and a squeeze of lemon juice (big squeeze for 4 servings). Season with salt and pepper.
Add cucumber and stir until evenly coated. Refrigerate until ready to serve.
Pat chicken* dry with paper towels; season all over with half the Turkish Spice Blend (you’ll use the rest in the next step), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side.
Turn off heat; transfer chicken to a cutting board to rest. Wipe out pan.
Heat 2 TBSP butter (4 TBSP for 4 servings) in pan used for chicken over medium-low heat until melted.
Stir in stock concentrate, dried apricots, remaining Turkish Spice Blend, ¼ cup water, juice from one lemon wedge, salt, and pepper (½ cup water and juice from two lemon wedges for 4). Cook, stirring occasionally, until mixture has thickened, 1-3 minutes.
Slice chicken crosswise.
Divide chicken, cucumber salad, and roasted veggies between plates. Top chicken with sauce and serve.
