Sheet Pan Pork & Lemon-Garlic Potatoes with Zucchini, Tomatoes, & Feta
Family Friendly

Sheet Pan Pork & Lemon-Garlic Potatoes

with Zucchini, Tomatoes, & Feta

55 MIN
+$5.99/serving 4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

Available Options

  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    From the Test Kitchen

    Here, we're topping our pork roast with a za'atar honey mixture for a sweet, salty, and earthy flavor. A medley of roasted oregano potatoes, zucchini, and tomatoes, plus a garnish of tangy feta, round out this hearty meal.
    CLICK FOR RECIPE CARD

    Get Cooking
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
    View Full Nutrition
    Nutrition Label
    Download

    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Sheet Pan Pork & Lemon-Garlic Potatoes with Zucchini, Tomatoes, & Feta
    Title
    • 4 Skin-On Salmon Fillets
    • 1¼ lbs Potatoes
    • 2 Zucchini
    • 4 tsps Honey
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 clove Garlic
    • ½ lb Grape Tomatoes
    • 1½ oz Feta Cheese
    • 1 Lemon
    • 1 tsp Whole Dried Oregano
    • ⅓ cup Mirepoix
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like. Stir to combine. In a separate bowl, combine the honey, za'atar, and 1 tablespoon of olive oil.

    Roast the salmon & potatoes
    2 Roast the salmon & potatoes

    Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer around the edges of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the center of the sheet pan of partially cooked potatoes, skin side down. Carefully top the fish with the za'atar honey. Return to the oven and roast 12 to 14 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through.*

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the tomatoes on the remaining sheet pan. Top with the mirepoix; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the zucchini pieces to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully stir to combine; using the back of a spoon, gently burst the tomatoes.

    Finish & serve your dish
    4 Finish & serve your dish

    Transfer the roasted potatoes to the bowl of lemon-garlic mixture; toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished potatoes and roasted vegetables. Top the vegetables with the cheese (crumbling before adding). Top the fish with the tzatziki. Enjoy! 

    Tips from Home Chefs

    Sheet Pan Pork & Lemon-Garlic Potatoes

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Line two sheet pans with foil. Large dice the potatoes. Halve the zucchini lengthwise; cut crosswise into 1-inch pieces. Peel 1 clove of garlic. Using a zester or the small side of a box grater, finely grate into a paste. Halve the lemon crosswise; squeeze the juice into a large bowl, straining out the seeds. Add as much of the garlic paste as you'd like. Stir to combine. In a separate bowl, combine the honey, za'atar, and 1 tablespoon of olive oil.

    2 Roast the salmon & potatoes

    Transfer the diced potatoes to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the oregano; toss to coat. Arrange in an even layer around the edges of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Pat the fish dry with paper towels; season with salt and pepper on both sides. Transfer to the center of the sheet pan of partially cooked potatoes, skin side down. Carefully top the fish with the za'atar honey. Return to the oven and roast 12 to 14 minutes, or until the potatoes are tender when pierced with a fork and the fish is cooked through.*

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.

    Roast the salmon & potatoes
    Roast the vegetables
    3 Roast the vegetables

    Meanwhile, place the tomatoes on the remaining sheet pan. Top with the mirepoix; season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan. Add the zucchini pieces to the other side of the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 16 to 18 minutes, or until tender when pierced with a fork. Remove from the oven. Carefully stir to combine; using the back of a spoon, gently burst the tomatoes.

    4 Finish & serve your dish

    Transfer the roasted potatoes to the bowl of lemon-garlic mixture; toss to combine. Taste, then season with salt and pepper if desired. Serve the roasted fish with the finished potatoes and roasted vegetables. Top the vegetables with the cheese (crumbling before adding). Top the fish with the tzatziki. Enjoy! 

    Finish & serve your dish
    Browse Steps
    1 of 4