Mediterranean Salmon & Roast Veggie Salad

Name: Mediterranean Salmon & Roast Veggie Salad with Garlic Yoghurt & Olives
Total time: 30 min
Yield: 2
Cuisine: Greek
Ingredients: 1 Brown Onion; 1 Zucchini; 2 Sweet Potato; 2 Garlic; 1 packet Dill; 1 Lemon; 280 g Salmon; 1 sachet Mediterranean Seasoning; ½ Greek-Style Yoghurt; 1 packet Spinach & Rocket Mix; 1 packet Kalamata Olives; 1 drizzle olive oil

with Garlic Yoghurt & Olives

Kajol KotechaUpdated on August 07, 2026

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Calories

:

615 kcal

Protein

:

40.3g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs

Succulent salmon is rubbed with aromatic Greek spices and roasted alongside sweet, caramelised veggies, then tossed with briny olives for a punchy contrast. A dollop of creamy garlic yoghurt ties everything together, creating a perfectly balanced dish that feels fresh yet deeply comforting.

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

Ingredients

Serving amount

1

Brown Onion

1

Zucchini

2

Sweet Potato

2

Garlic

1 packet

Dill

1

Lemon

280 g

Salmon

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

1 sachet

Mediterranean Seasoning

½

Greek-Style Yoghurt

(Contains: Milk)

1 packet

Spinach & Rocket Mix

1 packet

Kalamata Olives

Not included in your delivery

1 drizzle

olive oil

Nutritional Values

Calories615 kcal

Energy (kJ)2570 kJ

Fat29.6 g

of which saturates5.7 g

Carbohydrate45.1 g

of which sugars23.1 g

Dietary Fibre13 g

Protein40.3 g

Sodium861 mg

Potassium25.5 mg

Calcium67.1 mg

Iron0.1 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced.
• Cut brown onion into wedges.
• Slice zucchini into half-moons. Cut sweet potato
into bite-sized chunks.
• Place veggies on a lined oven tray. Drizzle with
olive oil, season with salt and toss to coat.
• Roast until tender, 20-25 minutes.
• Transfer to a large bowl and set aside to cool
slightly.

TIP: If your oven tray is crowded, divide between two
trays.

2

• Meanwhile, finely chop garlic.
• Zest lemon to get a pinch, then slice into wedges.
• Roughly chop dill.
• In a medium bowl, combine salmon,
Mediterranean seasoning and a drizzle of olive oil.
Set aside.

3

• When the veggies have 10 minutes remaining, heat
a large frying pan over medium-high heat with a
drizzle of olive oil.
• When oil is hot, cook salmon, skin-side down first,
until just cooked through, 2-4 minutes each side.

TIP: If your pan is getting crowded, cook in batches for
the best results!
TIP: The spice blend will char slightly in the pan, this
adds to the flavour!

4

• In a small microwave-safe bowl, microwave garlic
with a drizzle of olive oil in 10 second bursts,
until fragrant.
• Stir in Greek-style yoghurt (see ingredients).
Season to taste with salt and pepper.

5

• To the bowl with roasted veggies, add spinach &
rocket mix, Kalamata olives, dill, lemon zest, a
drizzle of olive oil and a good squeeze of lemon
juice. Season to taste.

TIP: Toss the salad just before serving to keep the
leaves crisp.