Abuela's Zingy Salmon & Roast Potatoes
with Fetta-Topped Cherry Tomato Salad
- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Molluscs
- Wheat
- Gluten
Tonight, it’s all about simple and classic - lemon-pepper salmon, sweet potatoes roasted to golden perfection and to turn the flavour higher, a cherry tomato salad brimming with all the good stuff.
Ingredients
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Fetta Cubes
(Contains: Milk)
1 sachet
Garlic & Herb Seasoning
1 sachet
Lemon Pepper Seasoning
2
Sweet Potato
1
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
1
Abuela's Marinade
(May be present: Wheat, Gluten)
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with pepper. Toss to coat. • Roast until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, in a medium bowl, combine lemon pepper seasoning, the brown sugar and a drizzle of olive oil. Season with pepper. Add salmon, turning to coat.
• Halve snacking tomatoes.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
TIP: Patting the skin dry helps it crisp up in the pan!
• Meanwhile, combine a drizzle of balsamic vinegar and olive oil in a large bowl. • Season, then add salad leaves and tomatoes. • Crumble in fetta cubes. Toss to combine. • In a small heatproof bowl, microwave Abuela's marinade until heated through, 30 seconds.
• Slice lemon pepper salmon. • Divide salmon, roast potatoes and cherry tomato-fetta salad between plates. • Drizzle Abuela's marinade over salmon to serve. Enjoy!
