Pan-Seared Salmon & Calabrian Mayo with Roasted Potatoes, Zucchini & Raisins
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Pan-Seared Salmon & Calabrian Mayo

with Roasted Potatoes, Zucchini & Raisins

35 MIN
+$1.99/serving 2 Servings
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  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets View recipe
    Wellness
  • with Chicken Breasts
    includes 2 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts
  • with Chicken Breasts

    From the Test Kitchen

    We’re elevating our simply seared salmon by topping it with a Calabrian mayo for a hint of heat to finish. The creamy, spicy sauce is a delightful contrast to the fresh duo of sautéed zucchini and tomatoes––studded with pops of sweet flavor thanks to golden raisins.
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    • Nutrition
      PER SERVING
    • Calories
      650 Cals (est.)
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    ingredients
    Pan-Seared Salmon & Calabrian Mayo with Roasted Potatoes, Zucchini & Raisins
    Title
    • 2 Boneless, Skinless Chicken Breasts
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 4 oz Grape Tomatoes
    • 2 Scallions
    • 1 Zucchini
    • 2 cloves Garlic
    • ¾ lb Potatoes
    • 1½ Tbsps Golden Raisins
    • ¼ cup Mayonnaise
    • 1½ tsps Calabrian Chile Paste
    • 1 Tbsp Capers
    • 1 Tbsp Sherry Vinegar
    Prepare the ingredients & make the Calabrian mayo
    1 Prepare the ingredients & make the Calabrian mayo

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    Roast the potatoes
    2 Roast the potatoes

    Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), capers, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    Cook the chicken & serve your dish
    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and cooked vegetables. Top the chicken with the Calabrian mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Tips from Home Chefs

    Prepare the ingredients & make the Calabrian mayo
    1 Prepare the ingredients & make the Calabrian mayo

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

    2 Roast the potatoes

    Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Cook the vegetables
    3 Cook the vegetables

    Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes, chopped garlic, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the vinegar (carefully, as the liquid may splatter), capers, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

    4 Cook the chicken & serve your dish

    Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and cooked vegetables. Top the chicken with the Calabrian mayo. Garnish with the sliced green tops of the scallions. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

    Cook the chicken & serve your dish
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