Seared Garlic Salmon & Veggie-Olive Salad

Name: Seared Garlic Salmon & Veggie-Olive Salad with Green Dressing
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 1 packet Baby Spinach Leaves; 280 g Salmon; 1 sachet Garlic & Herb Seasoning; 1 packet Green Goddess Dressing; 1 packet Kalamata Olives; 2 Sweet Potato; 1 Red Onion; 1 Snacking Tomatoes; 1 Zucchini; 1 drizzle olive oil; 1 drizzle vinegar (balsamic or white wine) (pantry)

with Green Dressing

Recipe Development TeamUpdated on October 16, 2026

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Calories

:

587 kcal

Protein

:

38.5g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Under 30g carbs

Allergens:

Fish
May contain traces of allergens
Crustaceans
Molluscs

Bring the flavours of the Mediterranean to your table tonight with a colourful and flavour-filled plate of herby salmon steaks, an olive-studded roast veggie salad and a generous drizzle of Green dressing.

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

Ingredients

Serving amount

1 packet

Baby Spinach Leaves

280 g

Salmon

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

1 sachet

Garlic & Herb Seasoning

1 packet

Green Goddess Dressing

1 packet

Kalamata Olives

2

Sweet Potato

1

Red Onion

1

Snacking Tomatoes

1

Zucchini

Not included in your delivery

1 drizzle

olive oil

1 drizzle

vinegar (balsamic or white wine) (pantry)

Nutritional Values

Energy (kJ)2460 kJ

Calories587 kcal

Fat30.8 g

of which saturates5.2 g

Carbohydrate38.8 g

of which sugars16.2 g

Dietary Fibre10.2 g

Protein38.5 g

Sodium756 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 240°C/220°C fan-forced. Thinly slice zucchini into half-moons. Cut sweet potato into bite-sized chunks. Peel and cut red onion (see ingredients) into wedges. • Place sweet potato, red onion and zucchini on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the veggies between two trays.

2

• Meanwhile, roughly chop kalamata olives. Halve snacking tomatoes (see ingredients). Set aside. • In a medium bowl, combine garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Add salmon, turning to coat.

3

• When the veggies 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 season both sides.
• When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Patting the skin dry helps it crisp up in the pan!

4

• Add baby spinach, olives, snacking tomatoes and a drizzle of vinegar to the tray with roasted veggies. Toss to combine. Season to taste. • Slice Mediterranean salmon. • Divide roast veggie toss between bowls. Top with salmon. • Drizzle green dressing over salmon. • Top with a dollop of Greek-style yoghurt to serve. Enjoy!