Greek-Style Salmon & Olive Salad
with Roast Potatoes & Dill Parsley Mayo- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1 packet
Green Dressing
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
1 sachet
Lemon Pepper Seasoning
1 packet
Chopped Potato
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Tomato
1
Cucumber
1 packet
Kalamata Olives
1 packet
Spinach & Rocket Mix
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.
• When potatoes have 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. Pat salmon dry with paper towel and coat with lemon pepper seasoning on both sides. 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!
