Our Plans
Greek Salmon & Potato-Olive Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Greek Salmon & Potato-Olive Salad

Greek Salmon & Potato-Olive Salad

with Green Beans & Crumbled Fetta

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 a Carb Smart with a veggie-loaded potato salad - complete with briney olives and creamy, slightly tangy fetta.

Tags:
Quick
Allergens:
Fish
Milk
Egg

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
DifficultyEasy

Ingredients

Serving amount

1 bag

green beans

1 bag

chopped potato

½

lemon

1 packet

kalamata olives

½

red onion

1 packet

salmon

(Contains Fish; May be present: Crustacean, Molluscs. )

1 sachet

garlic & herb seasoning

1 bag

baby spinach leaves

1 packet

Fetta Cubes

(Contains Milk;)

1 packet

mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)2740 kJ
Fat37.8 g
of which saturates6.8 g
Carbohydrate37.1 g
of which sugars6.9 g
Protein39.4 g
Sodium1096 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan

Instructions

1
1

• Boil the kettle. Trim and roughly chop green beans. Half-fill a medium saucepan with boiling water and add a generous pinch of salt. • Cook chopped potato in the boiling water, over high heat, until easily pierced with fork, 12-15 minutes. • When potatoes have 5 minutes remaining, add green beans to the saucepan and cook until tender. Drain and return veggies to saucepan. Set aside.

2
2

• Meanwhile, slice lemon into wedges. Roughly chop kalamata olives. Finely chop red onion (see ingredients).

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel (this helps the skin crisp up in the pan). • Add salmon and garlic & herb seasoning to the pan, tossing salmon to coat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

4
4

• While salmon is cooking, to saucepan with potato and green beans, add baby spinach, olives, onion, a good squeeze of lemon juice, a drizzle of olive oil and crumble in fetta cubes. Toss to combine. Season to taste. • Divide Greek salmon and potato salad between plates. Serve with mayonnaise and any remaining lemon wedges. Enjoy!

TIP: If you don't like raw onion in salads, feel free to leave it out!