Our Plans
Greek-Style Salmon & Olive Garden Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Greek-Style Salmon & Olive Garden Salad

Greek-Style Salmon & Olive Garden Salad

with Easy-Prep 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:
Under 40g carbs
Quick Prep
Under 650kcal
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 bag

chopped potato

1

tomato

1

cucumber

1 sachet

lemon pepper seasoning

1 packet

salmon

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

1 packet

kalamata olives

1 bag

spinach & rocket mix

1 packet

Green Dressing

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)2867 kJ
Fat44 g
of which saturates5.6 g
Carbohydrate35 g
of which sugars7 g
Protein35.7 g
Sodium860 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds.

3
3

• 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.

4
4

• 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!