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Seared Salmon & Mojo Verde Sauce

Seared Salmon & Mojo Verde Sauce

with Sweet Potato Fries & Capsicum-Fetta Salad

Recipe Development TeamUpdated on July 09, 2026

Get up to $230 off

Get up to $230 off

Calories

:

618 kcal

Protein

:

37.4g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Milk
Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs

Take a page out of Latin America’s book and use our inspired mojo verde topping to level up your average salmon. Add some crispy sweet potato fries and a capsicum salad and you’ll definitely being doing a happy dance with this one!

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

Ingredients

Serving amount

1

Capsicum

1

Mojo Verde

(May be present: Milk.)

1 packet

Fetta Cubes

(Contains: Milk)

1 packet

Mixed Salad Leaves

280 g

Salmon

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

2

Sweet Potato

1

Tomato

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)2580 kJ

Calories618 kcal

Fat34.5 g

of which saturates7.1 g

Carbohydrate39.7 g

of which sugars16.7 g

Dietary Fibre8.5 g

Protein37.4 g

Sodium525 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

Air fry the sweet potato fries

1

Cut sweet potato into fries.
Set air fryer to 200°C. Place fries into the air fryer basket and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place sweet potato fries on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

Get prepped

2

Meanwhile, thinly slice capsicum into strips.
Slice tomato into wedges.

Cook the salmon

3

In a large frying pan, heat a drizzle of olive oil over high heat.
Pat salmon dry with paper towel and season with salt & pepper on both sides.
When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

TIP: Patting the skin dry helps it crisp up in the pan!

Finish & serve

4

In a medium bowl, add capsicum, tomato, mixed salad leaves, fetta cubes and a drizzle of vinegar and olive oil. Toss to combine and season to taste with salt and pepper.
Divide sweet potato fries, capsicum-fetta salad and seared salmon between plates. Drizzle mojo verde over salmon to serve. Enjoy!

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