Greek Salmon & Potato Salad
with Green Beans, Fetta & Olives- Fish
- Milk
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent salmon in a tasty garlicky seasoning, then teaming it with a crisp salad with juicy olives and creamy fetta.
Ingredients
1 sachet
garlic & herb seasoning
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
kalamata olives
¼
red onion
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
mayonnaise
(Contains: Eggs;)
1 bag
green beans
½
lime
2
potato
Not included in your delivery
olive oil
¼ tsp
salt
Utensils
Cooking Steps
Bring a medium saucepan of salted water to the boil. Zest the lime to get a generous pinch, then slice into wedges. Season the salmon on both sides with salt and pepper. In a medium bowl, combine the lime zest, garlic & herb seasoning and a drizzle of olive oil. Add the salmon, gently turning to coat.
Chop the potato into bite-sized chunks. Trim and halve the green beans. Cook the potato in the boiling water until nearly tender, 8-10 minutes. When the potato has 4 minutes remaining, add the green beans. Drain and return to the pan. Set aside.
Roughly chop the kalamata olives. Finely chop the red onion (see ingredients). Roughly chop the baby spinach leaves.
TIP: If you don't like raw onion in salads, feel free to leave it out!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the salmon until cooked through, 3-4 minutes each side (depending on thickness). Remove from the heat.
While the salmon is cooking, add the baby spinach, olives, onion and the salt to the potato and green beens. Drizzle with olive oil, then add a generous squeeze of lime juice. Crumble in the fetta cubes. Gently toss to combine.
Divide the Greek salmon and potato salad between plates. Serve with the mayonnaise and any remaining lime wedges.
