Greek-Style Salmon & Olive Garden Salad

Name: Greek-Style Salmon & Olive Garden Salad with Prepped Potatoes & Dill-Parsley Mayo
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Green Goddess Dressing; 1 packet Chopped Potato; 1 Cucumber; 1 packet Dill & Parsley Mayonnaise; 280 g Salmon; 1 packet Kalamata Olives; 1 sachet Lemon Pepper Seasoning; ½ packet Spinach & Rocket Mix; 1 Tomato

with Prepped Potatoes & Dill-Parsley Mayo

3.5(5)

Recipe Development TeamUpdated on July 24, 2026

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Calories

:

764 kcal

Protein

:

39.9g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Eggs
Fish
May contain traces of allergens
Crustaceans
Molluscs

The Mediterranean is calling! Juicy olives, a bright garden salad and lemon pepper salmon, are all ready to bring the Mediterranean flavours that we all know and love right onto your plate. This recipe is under 650kcal per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Green Goddess Dressing

1 packet

Chopped Potato

1

Cucumber

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs)

280 g

Salmon

(Contains: Fish May be present: Crustaceans, Molluscs)

1 packet

Kalamata Olives

1 sachet

Lemon Pepper Seasoning

½ packet

Spinach & Rocket Mix

1

Tomato

Nutritional Values

Calories764 kcal

Energy (kJ)3200 kJ

Fat51.4 g

of which saturates9 g

Carbohydrate33.8 g

of which sugars9 g

Dietary Fibre6.8 g

Protein39.9 g

Sodium965 mg

Potassium22.5 mg

Calcium4 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

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

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

3

• 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.

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!