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Greek Salmon & Potato Salad

Greek Salmon & Potato Salad

with Green Beans, Fetta & Olives

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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 a tasty garlicky seasoning, then teaming it with a crisp salad with juicy olives and creamy fetta.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:FishMilkEgg

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1 sachet

garlic & herb seasoning

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1 packet

kalamata olives

¼

red onion

1 bag

baby spinach leaves

1 packet

fetta cubes

(ContainsMilk)

1 packet

mayonnaise

(ContainsEgg)

1 bag

green beans

½

lime

2

potato

Not included in your delivery

olive oil

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2963 kJ
Fat41.3 g
of which saturates7.8 g
Carbohydrate31.1 g
of which sugars7 g
Protein45.8 g
Sodium1115 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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.

3

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!

4

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.

5

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.

6

Divide the Greek salmon and potato salad between plates. Serve with the mayonnaise and any remaining lime wedges.