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Mediterranean Recipes

Greek Salmon & Potato-Olive Salad

Greek Salmon & Potato-Olive Salad

Greek Salmon & Potato-Olive Salad

with Green Beans & Crumbled Fetta

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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.

Allergens:

Fish

•Milk

•Eggs

The quantities provided above are averages only.

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

Cooking Time

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: 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

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

Cooking Steps

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

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

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

• 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!

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