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Greek-Style Salmon & Tomato-Olive Salad
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Greek-Style Salmon & Tomato-Olive Salad

Greek-Style Salmon & Tomato-Olive Salad

with Roast Potatoes & Dill Parsley Mayo

The Mediterranean is calling! Juicy olives, a bright garden salad and lemon pepper salmon, are all at the ready to bring the Mediterranean flavours that we all know and love right onto your plate.

This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Tags:
Quick Prep
Under 650kcal
Under 40g carbs
Allergens:
Fish
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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1

cucumber

½

lemon

1 packet

salmon

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

1 packet

kalamata olives

1 bag

spinach & rocket mix

1 packet

dill & parsley mayonnaise

(Contains Egg;)

2

potatoes

1 punnet

snacking tomatoes

1 sachet

lemon pepper seasoning

Not included in your delivery

olive oil

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Nutritional Values

Energy (kJ)2700 kJ
Fat41.4 g
of which saturates5.4 g
Carbohydrate30.3 g
of which sugars7.8 g
Protein35.9 g
Sodium762 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Instructions

1
1

• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray with a drizzle of olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2
2

• While the potato is roasting, halve snacking tomatoes. • Slice cucumber into half-moons. • Slice lemon into wedges.

3
3

• Pat salmon dry with paper towel (this helps the salmon crisp up in the pan!) • In a large bowl. combine salmon, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

4
4

• Meanwhile, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide salmon, potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!