Ladolemono-Topped Salmon & Mint Salad
with Herby Lemon Roasted Potatoes
Calories
:
605 kcalProtein
:
37.4g proteinTotal
:
35 minutesDifficulty
:
EasyAllergens:
- Fish
Delicate, salmon are seared and drizzled with a bright ladolemono - a classic Greek dressing of olive oil, fresh lemon juice, garlic and fragrant oregano. Paired with golden, lemon-infused roasted potatoes and a crisp cos lettuce salad tossed with fresh mint and cucumber, this vibrant Mediterranean dish delivers a refreshing, sun-soaked taste of Greece.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
3
Potato
1
Lemon
2
Garlic
1 sachet
Chicken-Style Stock Powder
1 sachet
Dried oregano
1
Cos Lettuce
1 packet
Parsley
1
Cucumber
280 g
Salmon
(Contains: Fish)
Not included in your delivery
2 tbs
olive oil
¼ cup
Boiling water
1 drizzle
white wine vinegar
Nutrition
Energy (kJ)2530 kJ
Calories605 kcal
Fat23.3 g
of which saturates4.3 g
Carbohydrate45.1 g
of which sugars3.8 g
Dietary Fibre12.7 g
Protein37.4 g
Cholesterol1.1 mg
Sodium560 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.
Utensils
•Large Non-Stick Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 240°C/220°C fan-forced. Cut potato into thick wedges.
- Halve lemon. Grate garlic.
- Place potato on a large microwave-safe plate. Cover with a damp paper towel.
- Microwave on high, until just tender, 4 minutes.
2
- In a medium baking dish, add the juice of half the lemon, garlic, chicken-style stock powder, a good pinch of dried oregano, a generous drizzle of olive oil and the boiling water. Stir to combine and season with salt and pepper.
- Add potato wedges and arrange so they sit flat, gently shaking the dish to coat wedges with stock mixture.
- Bake until stock is absorbed and potatoes are golden, 25-30 minutes.
3
- Meanwhile, finely shred cos lettuce.
- Pick and thinly slice mint leaves.
- Thinly slice cucumber into rounds.
- In a small bowl, add the olive oil, juice from remaining lemon, a good pinch of dried oregano and a pinch of salt and pepper. Stir until well combined and set aside.
4
- When the potatoes have 10 minutes remaining, 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.
TIP: Patting the skin dry helps it crisp up in the pan!
5
- In a large bowl, combine cos, cucumber, mint, a drizzle of olive oil and vinegar. Season to taste.
6
- Divide lemon roast potatoes, herby lettuce salad and salmon between plates.
- Spoon ladolemono sauce over fish to serve. Enjoy!
