Easy Lemon Salmon & Tomato-Olive Salad

Name: Easy Lemon Salmon & Tomato-Olive Salad with Roast Sweet Potatoes & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: olive oil; 2 sweet potato; 1 packet snacking tomatoes; 1 cucumber; ½ lemon; 1 packet salmon; 1 sachet lemon pepper seasoning; 1 packet kalamata olives; 1 packet spinach & rocket mix; 1 packet dill & parsley mayonnaise

with Roast Sweet Potatoes & Dill-Parsley Mayo

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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 40g carbohydrates per serving.

Tags:

Over 30g protein

•Under 40g carbs

Allergens:

Fish

•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 Time30 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

sweet potato

1 packet

snacking tomatoes

cucumber

lemon

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 sachet

lemon pepper seasoning

1 packet

kalamata olives

1 packet

spinach & rocket mix

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)2792 kJ

Calories667 kcal

Fat41.6 g

of which saturates5.5 g

Carbohydrate37.1 g

of which sugars15.8 g

Dietary Fibre9.5 g

Protein35.1 g

Sodium772 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

PDF

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

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

• 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.

• 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, sweet potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!