Greek Salmon & Potato-Olive Salad
with Green Beans & Crumbled Fetta
- 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 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.
Ingredients
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: Crustaceans, Mollusc.)
1 sachet
garlic & herb seasoning
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
mayonnaise
(Contains: Eggs;)
Not included in your delivery
olive oil
Utensils
Cooking Steps
• 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.
• Meanwhile, slice lemon into wedges. Roughly chop kalamata olives. Finely chop red onion (see ingredients).
• 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.
• 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!
