Greek Salmon & Potato-Olive Toss

Name: Greek Salmon & Potato-Olive Toss with Green Beans, Baby Broccoli & Fetta
Total time: 35 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 Baby Broccoli; 280 g Salmon; 1 packet Fetta Cubes; 1 sachet Garlic & Herb Seasoning; 1 packet Green Beans; 1 packet Kalamata Olives; 1 Lemon; 2 Potato; 1 Red Onion; 1 drizzle olive oil; ¼ tsp salt

with Green Beans, Baby Broccoli & Fetta

Recipe Development TeamUpdated on September 09, 2026

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Calories

:

588 kcal

Protein

:

42.2g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs

The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent salmon in our garlic and herb seasoning, then teaming it with a veggie-loaded potato salad - complete with briney olives and creamy, slightly tangy fetta.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1

Baby Broccoli

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1 packet

Fetta Cubes

(Contains: Milk)

1 sachet

Garlic & Herb Seasoning

1 packet

Green Beans

1 packet

Kalamata Olives

1

Lemon

2

Potato

1

Red Onion

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

Nutritional Values

Calories588 kcal

Energy (kJ)2460 kJ

Fat30.9 g

of which saturates6.8 g

Carbohydrate34.6 g

of which sugars13.1 g

Dietary Fibre11.5 g

Protein42.2 g

Sodium979 mg

Potassium5.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

1

• Boil the kettle. Peel potato and cut into large chunks. • Half-fill a medium saucepan with boiling water and the salt. • Cook potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. Drain and return to saucepan.

2

• Trim and halve green beans. • Trim and roughly chop baby broccoli. • Finely chop red onion (see ingredients). • Roughly chop kalamata olives. • Zest lemon and slice into wedges. • Pat salmon dry with paper towel and season both sides. TIP: If you don't like raw onion in salads, feel free to leave it out!

3

• In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add salmon, tossing to coat.

4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook green beans and baby broccoli, tossing, until tender, 4-6 minutes. Transfer to saucepan with the potato. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil 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!

5

• To the saucepan with the potato, add baby spinach leaves, olives and onion (use less if desired!). • Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in fetta cubes. • Gently toss to combine. Season to taste.