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Salmon, Asparagus and Potato Salad with Greek Style Cheese

Salmon, Asparagus and Potato Salad with Greek Style Cheese

with scallion and yoghurt dressing
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
685 kcal
Protein
: 
40.7g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Sulphites
  • Hazelnuts
  • Nuts
  • Milk
  • Cereals containing gluten
  • Wheat
  • Fish
  • Milk
  • Mustard
  • Soya
  • Sulphites
  • Wheat
  • Barley
  • Celery
  • Cereals containing gluten
  • May contain traces of allergens
Serving amount

100 grams

Asparagus

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

110 grams

Yoghurt

(Contains: Milk)

40 grams

Salad Leaves

1 pack(s)

Breadcrumbs

(Contains: Cereals containing gluten, Wheat)

200 grams

Tomato

62.5 grams

Scallion

100 grams

Greek Style Cheese

(Contains: Milk)

500 grams

Baby Potatoes

15 grams

Mediterranean Spice Mix

(May be present: Milk, Mustard, Soya, Sulphites, Wheat, Barley, Celery, Cereals containing gluten)

200 grams

Salmon

(Contains: Fish)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Energy (kJ)2866 kJ
Energy (kcal)685 kcal
Fat34.3 g
of which saturates13.5 g
Carbohydrate51.9 g
of which sugars18.4 g
Dietary Fiber10.3 g
Protein40.7 g
Cholesterol80 mg
Salt3.5 g
Potassium1181.6 mg
Calcium185.6 mg
Iron2.1 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 your delivered box.
•Baking Sheet with Baking Paper

Cooking steps

Roast the Potatoes
1
  • Preheat the oven to 240°C/220°C fan/gas mark 9.
  • Cut the potatoes into 1cm thick slices and pop them onto a lined baking tray.
  • Drizzle with oil and season with half the Mediterranean mix, salt and pepper. Rub the oil over the potatoes, then lay them on the baking tray.
  • Roast on the top shelf of the oven until fork tender, 20-30 mins, turning the potatoes halfway. 
  • Add the salmon to the tray for the final 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
Prep the Veg
2
  • Trim the bottom of the asparagus and discard. Chop into thirds. 
  • Cut the tomato into 2cm chunks.
  • Trim and thinly slice half the scallion (per 2P).
  • Bash or roughly chop the hazelnuts. 
Fry the Asparagus
3
  • Place a large pan over medium-high heat with a drizzle of oil.
  • Once the pan is hot, add the asparagus and season with salt and pepper. 
  • Fry for 1 min, then add a splash of water and immediately cover with a lid or some foil.
  • Cook until tender, 4-6 mins, then remove from the heat.
Toast the Breadcrumbs
4
  • Return the pan to a medium-high heat with a drizzle of oil and a knob of butter.
  • Once oil is hot, add the remaining Mediterranean mix and breadcrumbs.
  • Season with salt and pepper.
  • Fry, stirring regularly until lightly toasted, 3-4 mins.
  • Once cooked, transfer the toasted crumbs to a bowl. Set aside. 
Toss the Salad
5
  • Make a dressing by mixing the yoghurt, scallion, and a drizzle of oil. 
  • Toss with the potatoes, asparagus, tomato and salad leaves.
  • Season to taste with salt and pepper. 
Divide and Serve
6
  • Divide the salad between bowls.Top with salmon.
  • Crumble over the Greek style cheese and scatter over the toasted breadcrumbs. 
  • Drizzle over the balsamic glaze.
Meal right image

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