Captain Royal's Pesto Pasta with ASC-Certified Vannamei Shrimp!

Oven-Baked Wild Salmon with Lemon & Honey, Feta-Roasted Root Vegetables and Creamy Feta Spread

This recipe is a real weeknight savior: delicious, simple and nutritious. The star of the dish is Royal Foods MSC-certified wild-caught chum salmon – easy to cook and ridiculously good!

Print Recipe

Recipe for 6 portions:

Salmon:

Feta-Roasted Root Vegetables:

  • 3 sweet potatoes
  • 3 carrots
  • 2 candy beets (polka beets)
  • 2 parsnips
  • 250 g feta cheese
  • Seasoning: salt, pepper, chili flakes, garlic powder, thyme

Creamy Feta Spread:

  • 250 g feta cheese
  • 2 dl Greek yogurt
  • Juice from ½ lemon
  • 1 garlic clove, grated/pressed
  • Salt & pepper

Raw-Shaved Zucchini:

  • 1 zucchini
  • Juice from ½ lemon
  • Zest from 1 lemon
  • ½ bunch parsley, chopped
  • Olive oil
  • Salt & pepper

Instructions:

  1. Prepare the root vegetables: cut the root vegetables into evenly sized pieces and place on a baking tray. Drizzle over olive oil, add the seasonings and toss to coat. Roast in the oven at 175°C for 20 minutes. Remove the tray, crumble over the feta cheese and return to the oven. Roast for a further approx. 20 minutes until the root vegetables are tender and lightly golden.
  2. Prepare the salmon: mix olive oil, honey, garlic, lemon zest, salt, pepper and chili flakes. Brush the marinade over the salmon and bake in the oven at 175°C for approx. 12 minutes, until the salmon just flakes apart.
  3. Make the feta spread: mix Greek yogurt with crumbled feta cheese, lemon juice, garlic, salt and pepper. Stir until smooth or leave a little texture – according to taste.
  4. Make the raw-shaved zucchini: thinly shave the zucchini with a peeler or mandoline. Top with olive oil, lemon juice and zest, parsley, salt and pepper.
  5. Arrange the feta-roasted root vegetables as a base, top with the wild salmon. Add a generous dollop of feta spread and finish with the raw-shaved zucchini.

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