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Quick BBQ Salmon & Herby Potato Salad

Quick BBQ Salmon & Herby Potato Salad

with Spinach-Celery Slaw
Recipe Development Team
Recipe Development TeamUpdated on June 22, 2026
Get up to $230 off
Get up to $230 off
Calories
: 
621 kcal
Protein
: 
36.1g protein
Preparation Time
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Eggs
  • Gluten
  • Cashew
  • Almond
  • Wheat
  • Eggs
  • Soy
  • Fish
  • Milk
  • Sesame
  • May contain traces of allergens
  • Crustaceans
  • Molluscs
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1 packet

Baby Spinach Leaves

1 packet

Bbq Sauce

(May be present: Gluten, Cashew, Almond, Wheat, Eggs, Soy, Fish, Milk, Sesame.)

1

Celery

280 g

Salmon

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

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs)

2

Potato

1 sachet

Aussie Spice Blend

1 packet

Shredded Cabbage Mix

Not included in your delivery

1 drizzle

olive oil

1 drizzle

white wine vinegar

Calories621 kcal
Energy (kJ)2600 kJ
Fat39.2 g
of which saturates5.6 g
Carbohydrate30.8 g
of which sugars10.6 g
Dietary Fibre6.4 g
Protein36.1 g
Sodium782 mg
Potassium14.3 mg
Calcium1.5 mg
The average adult daily energy intake is 8700 kJ
•Large Non-Stick Pan
•Large Pan

Cooking Steps

Cook the potato
1

• Cut potato into bite-sized chunks. • Place potato in a large saucepan of cold salted water and bring to the boil over high heat. Cook until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to saucepan and allow to cool slightly.

Cook the salmon
2

• While the potato is cooking, combine paprika spice blend and a drizzle of olive oil in a medium bowl. Pat salmon dry with paper towel. Add salmon, tossing to coat. • 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. • Remove pan from heat, then add BBQ sauce, turning salmon to coat. TIP: Patting the skin dry helps it crisp up in the pan!

Make the slaw
3

• While the salmon is cooking, thinly slice celery. • In a large bowl, combine celery, shredded cabbage mix and baby spinach leaves. Add a drizzle of the white wine vinegar and olive oil. Toss to coat. Season to taste. • To the saucepan with the potato, add dill & parsley mayonnaise. Gently stir to combine. Season to taste.

Finish & serve
4

• Divide BBQ salmon between plates, spooning over any extra sauce from the pan. • Serve with herby potato salad and spinach-celery slaw. Enjoy!

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