Lemon Salmon & Tomato-Olive Salad
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Lemon Salmon & Tomato-Olive Salad

Lemon Salmon & Tomato-Olive Salad

with Roast Sweet 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.

Tags:
Over 30g protein
Allergens:
Fish
•Egg

The quantities provided above are averages only.

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
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

1

Cucumber

1

Lemon

1

Salmon

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

1

Kalamata Olives

1

Dill & Parsley Mayonnaise

(Contains Egg;)

1

Snacking Tomatoes

1

Lemon Pepper Seasoning

2

Sweet Potato

1

Spinach & Rocket Mix

Not included in your delivery

olive oil

sideBannerName

Nutritional Values

Energy (kJ)2754 kJ
Calories658 kcal
Fat39.3 g
of which saturates5 g
Carbohydrate38.5 g
of which sugars15.9 g
Dietary Fibre9.9 g
Protein35.9 g
Sodium708 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan forced. • Cut sweet potato into bite-sized chunks. • Place sweet potato chunks on a lined oven tray with a drizzle of olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.

2

• While the potato is roasting, halve snacking tomatoes. • Slice cucumber into half-moons. • Slice lemon into wedges.

3

• In a large bowl, combine chicken tenderloins, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side.

TIP: Chicken is cooked through when it is no longer pink inside. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Pat salmon dry with paper towel (this helps the salmon crisp up in the pan!). • In a large bowl. combine salmon, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. • 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

• Meanwhile, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix (see ingredients) in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide chicken, sweet potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy! ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ • Meanwhile, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix (see ingredients) in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide salmon, sweet potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!