Greek-Style Roast Salmon & Olive Salad
with Cherry Tomatoes & Fetta
- Milk
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
Who says salads have to be boring? Enjoy this spin on the classic Greek-style salad with a refreshing combination of crunchy vegetables, rich salmon and tangy dressing complete with crumbles of creamy fetta!
Ingredients
1
Cucumber
1 packet
Dijon Mustard
1 sachet
Dried Oregano
1 packet
Fetta Cubes
(Contains: Milk)
1 packet
Kalamata Olives
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
1 packet
Mixed Salad Leaves
1 packet
Snacking Tomatoes
Not included in your delivery
1 drizzle
olive oil
1 tsp
honey
1 drizzle
vinegar (balsamic or white wine) (pantry)
Utensils
Cooking Steps
• Preheat the oven to 220°C/200°C fan-forced. • Pat salmon dry with paper towel and season both sides. • Place salmon on a lined oven tray and lightly coat or spray with olive oil. • Bake until salmon is just cooked through, 8-12 minutes. Remove from oven and rest for 10 minutes
• Meanwhile, roughly chop snacking tomatoes and cucumber.
• While the salmon is resting, in a large bowl, combine Dijon mustard, a pinch of dried oregano, the honey, a drizzle of vinegar and a good drizzle of olive oil. • Add mixed salad leaves, cucumber, tomato, and kalamata olives. Season to taste.
• Slice salmon. • Divide Greek-style olive salad between bowls. Top with baked salmon. • Crumble over fetta cubes to serve. Enjoy!
