Double Spiced Salmon & Veggie Medley Mash

Name: Double Spiced Salmon & Veggie Medley Mash with Herby Lemon Yoghurt & Greens
Total time: 30 min
Yield: 2
Cuisine: British
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 packet Leek; 1 packet Green beans; 560 g Salmon; 1 Natural Yoghurt; 1 packet Parsley; 2 packet Potato; 1 Carrot; 1 Lemon; 1 drizzle olive oil; 1 tsp honey

with Herby Lemon Yoghurt & Greens

4.0(58)

Recipe Development TeamUpdated on June 09, 2026

Get tasty recipes from just $6 per serving

Calories

823 kcal

Protein

62.7g protein

Total

30 minutes

Difficulty

Easy

Under 30g carbs

Allergens:

Fish
Milk

Here’s a sure-fire way to spruce up any plate of veggies and mash, by serving it alongside a blushing salmon, drizzled in a yoghurt that is scented with parsley and lemon zest. It will bring out the hearty flavours of the carrot and potato mash and harmonise with the seasoning that’s been cooked into the salmon.

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

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1 packet

Leek

1 packet

Green beans

560 g

Salmon

(Contains: Fish)

Natural Yoghurt

(Contains: Milk)

1 packet

Parsley

2 packet

Potato

Carrot

Lemon

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

Nutrition

Energy (kJ)3450 kJ

Calories823 kcal

Fat51.3 g

of which saturates10.1 g

Carbohydrate25.3 g

of which sugars13.7 g

Dietary Fibre5.8 g

Protein62.7 g

Cholesterol2.2 mg

Sodium631 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

You will need

•Large Non-Stick Pan

•Medium Pan

Cooking Steps

PDF

• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into large chunks. • Cook potato and carrot in the boiling water until easily pierced with a fork, 12-15 minutes. Drain. • Return veggies to the pan with a drizzle of olive oil. Mash until smooth and season generously with salt. Cover to to keep warm.

• Meanwhile, trim green beans and slice in half. Thinly slice parsley and leek. Zest lemon to get a pinch, then cut into wedges. • Pat salmon dry with paper towel. • In a large bowl, combine salmon, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a small bowl, combine Greek-style yoghurt, parsley, the honey, lemon zest and a squeeze of lemon juice. Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans and leek until tender, 4-5 minutes. • Add a squeeze of lemon juice and toss until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm. TIP: Add a dash of water to the pan to help speed up the veggie cooking process.

• Wipe out the frying pan, then return to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down, until just cooked through, 2-4 minutes each side. Cook in batches if your pan is getting crowded. TIP: The spice blend will char slightly in the pan, this adds to the flavour!