Greek-Style Salmon & Olive Garden Salad
with Prepped Potatoes & Dill-Parsley Mayo
- 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.
Ingredients
1 packet
Green 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
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.
• 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!
