Greek-Style Salmon & Olive Garden Salad
with Easy-Prep 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.
The quantities provided above are averages only.
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 bag
chopped potato
1
tomato
1
cucumber
1 sachet
lemon pepper seasoning
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
kalamata olives
1 bag
spinach & rocket mix
1 packet
Green Dressing
1 packet
dill & parsley mayonnaise
(Contains Egg;)
Not included in your delivery
olive oil
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place chopped potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes.
• Meanwhile, roughly chop tomato. • Thinly slice cucumber into rounds.
• Pat salmon dry with paper towel. In a medium bowl, add lemon pepper spice blend and salmon, turning salmon to coat on both sides. • When potatoes have 10 minutes remaining, 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.
• While salmon is cooking, in a large bowl, combine tomato, cucumber, kalamata olives, spinach & rocket mix and green dressing. • Divide salmon, potatoes and olive salad between plates. • Top with a dollop of dill & parsley mayonnaise to serve. Enjoy!