Greek-Style Salmon & Olive Garden Salad
with Easy-Prep Roast Potatoes & Dill Parsley Mayo- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
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.*
Ingredients
1 bag
chopped potato
1
tomato
1
cucumber
1 sachet
lemon pepper seasoning
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 packet
kalamata olives
1 bag
spinach & rocket mix
1 packet
Green Dressing
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
Not included in your delivery
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!
