Greek-Style Salmon & Tomato-Olive Salad
with Roast Potatoes & Dill Parsley Mayo
The Mediterranean is calling! Juicy olives, a bright garden salad and lemon pepper salmon, are all at the ready to bring the Mediterranean flavours that we all know and love right onto your plate.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1
cucumber
½
lemon
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
kalamata olives
1 bag
spinach & rocket mix
1 packet
dill & parsley mayonnaise
(Contains Egg;)
2
potatoes
1 punnet
snacking tomatoes
1 sachet
lemon pepper seasoning
Not included in your delivery
olive oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan forced. • Cut potato into bite-sized chunks. • Place on a lined oven tray with a drizzle of olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• While the potato is roasting, halve snacking tomatoes. • Slice cucumber into half-moons. • Slice lemon into wedges.
• Pat salmon dry with paper towel (this helps the salmon crisp up in the pan!) • In a large bowl. combine salmon, lemon pepper seasoning, a drizzle of olive oil and a pinch of salt and pepper. • 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.
• Meanwhile, combine tomatoes, cucumber, kalamata olives and spinach & rocket mix in a bowl. Add a squeeze of lemon juice and a drizzle of olive oil. Season and toss to coat. • Divide salmon, potatoes and salad between plates. Serve with remaining lemon wedges and dill & parsley mayonnaise. Enjoy!