IN THE KIT
12 ozwild salmon
6 ozjasmine rice
8 ozbaby red potatoes
8 ozgreen goddess sauce
1 ozgarlic powder/cumin/paprika/chili flake blend
1⁄2 ozpepper flakes
1 ozfresh basil
Salt & pepper
Kitchen Items Needed
2 baking sheets
Parchment paper or aluminum foil
Preheat oven to 425º F;
Cut potatoes in half;
Cut carrots ¼ slices, on a diagonal;
Zest lemon. Juice into small bowl;
Line baking sheet with aluminum foil or parchment paper;
Remove leaves from stems & roughly chop basil.
On a baking sheet, toss potatoes & carrots with 2 tablespoons olive oil. Season with salt & black pepper. Slide to one side of the sheet pan & roast for a total of 20 minutes, or until tender.
In a small pot, combine the rice, a big pinch of salt & measured water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover & cook, without stirring, 12 to 14 minutes, or until the water has been absorbed & the rice is tender. Turn off the heat & fluff with a fork. Cover to keep warm.
Put salmon on empty side of sheet pan. Return pan to oven & roast for 10 to 20 minutes more, until salmon reaches desired doneness & veggies are cooked through. If the veggies are ready before the salmon is cooked to your desired doneness, carefully remove veggies from sheet pan & continue to roast the salmon.
To serve, spread the goddess sauce onto plates. Add rice, carrots, potatoes, salmon, & feta. If desired, squeeze a drop of lemon juice over salmon & serve with fresh basil. Enjoy!