Greek-Style Salmon & Olive Garden Salad
with Easy-Prep Roast Potatoes & Herby 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Green Dressing
1
Tomato
1 packet
Chopped Potato
280 g
Salmon
1
Cucumber
1 packet
Kalamata Olives
1 packet
Dill & Parsley Mayonnaise
1 packet
Spinach & Rocket Mix
1 sachet
Lemon Pepper Seasoning
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds.
• Pat salmon dry with paper towel. In a medium bowl, add lemon pepper spice blend and salmon, turning salmon to coat on both sides. • When potatoes have 10 minutes remaining, 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.
• While salmon is cooking, in a large bowl, combine tomato, cucumber, kalamata olives, spinach & rocket mix and green dressing. • Divide salmon, potatoes and olive salad between plates. • Top with a dollop of dill & parsley mayonnaise to serve. Enjoy!
