Sheet Pan Pork & Lemon-Garlic Potatoes with Zucchini, Tomatoes & Feta
600 Calories or Less

Sheet Pan Pork & Lemon-Garlic Potatoes

with Zucchini, Tomatoes & Feta

55 MIN
+$4.99/serving 4 Servings
Wellness at Blue Apron
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Available Options

  • with Pork Roast
    1 No Added Hormones, Antibiotic-Free, Certified Humane Pork Roast View recipe
    Wellness
  • 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.
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    • Nutrition
      PER SERVING
    • Calories
      590 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    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
    • 4 tsps Honey
    • 1¼ lbs Potatoes
    • 2 Zucchini
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 1 clove Garlic
    • ½ lb Grape Tomatoes
    • 1 Lemon
    • 1½ oz Feta Cheese
    • 1 tsp Whole Dried Oregano
    • ⅓ cup Mirepoix
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)

    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. 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

    Line two sheet pans with foil. 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 on one side of the sheet pan. Roast 12 minutes. Leaving the oven on, remove from the oven. Pat the fish dry with paper towels; season with salt and pepper on both sides. Carefully transfer to the other side of the sheet pan, skin side down. 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 feta (crumbling before adding). Top the fish with the tzatziki. Enjoy!

    Finish & serve your dish
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