Baked Salmon & Roast Potato-Fetta Salad with Cherry Tomatoes & Dill-Parsley Mayo
Shortcut ingredients | <5 min prep | Quick assembly
- Fish
- Milk
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
Enjoy a home-cooked meal with minimal prep and fuss! Simply pop the pre-prepped ingredients in the oven to cook and quickly assemble for a delicious and wholesome dinner. There's no need to overcomplicate salmon when it naturally comes with so much flavour. Simply bake it with a good sprinkle of our garlic and herb seasoning, and serve with a mustard cider-dressed salad to balance out the lovely richness of the fish.
Ingredients
1 bag
chopped potato
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 sachet
garlic & herb seasoning
1 bag
salad leaves
1 packet
mustard cider dressing
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
1 punnet
Snacking Tomatoes
Not included in your delivery
olive oil
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Place chopped potato on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season with salt. Toss to coat. • Roast until tender, 25-30 minutes. Allow to cool slightly.
• When the potato has 5 minutes remaining, place salmon on a second lined oven tray. Sprinkle with garlic & herb seasoning and season with salt and pepper. Lightly coat or spray with olive oil. • Gently turn salmon to coat. Bake until just cooked through, 8-10 minutes. • Meanwhile, halve cherry tomatoes. To the slightly cooled potato tray, add salad leaves, cherry tomatoes and mustard cider dressing. Toss to combine.
• Divide baked salmon and roast potato salad between plates. • Crumble fetta cubes over salad. • Serve with dill & parsley mayonnaise. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the delicious flavours, especially praising the fresh, tasty salmon and complementary sauces.
- Ease of prep: Customers appreciated the quick assembly and easy preparation, with pre-chopped potatoes saving time.
- Suggestions: Some preferred hot vegetables instead of salad. Consider offering more salad leaves for larger portions.
- Portions: A few found the salmon pieces small; consider more consistent portion sizes and removing any bones.
- Ingredients: The high-quality salmon was a highlight. Some suggested using mixed salad leaves instead of just rocket.
