The Greeks certainly know how to capture the beautiful flavours of the Mediterranean. We’ve taken their lead by coating succulent salmon in a tasty garlicky seasoning, then teaming it with a crisp salad with juicy olives and creamy fetta.
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½
lemon
1 sachet
garlic & herb seasoning
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
2
potato
1 packet
kalamata olives
¼
red onion
1 bag
baby spinach leaves
1 packet
Fetta Cubes
(Contains Milk;)
1 packet
mayonnaise
(Contains Egg;)
1 bag
green beans
olive oil
¼ tsp
salt
Bring a medium saucepan of salted water to the boil. Zest the lemon to get a generous pinch, then slice into wedges. Pat the salmon dry with paper towel. In a medium bowl, combine the lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add the salmon, gently turning to coat.
Chop the potato into bite-sized chunks. Trim and halve the green beans. Cook the potato in the boiling water until nearly tender, 8-10 minutes. When the potato has 4 minutes remaining, add the green beans. Drain and return to the pan. Set aside.
Roughly chop the kalamata olives. Finely chop the red onion (see ingredients). Roughly chop the baby spinach leaves.
TIP: If you don't like raw onion, feel free to leave it out!
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side.
While the salmon is cooking, add the baby spinach, olives, onion and the salt to the potato and green beens. Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in the fetta cubes. Gently to combine.
Divide the Greek salmon and potato salad between plates. Serve with the mayonnaise and any remaining lemon wedges.