Salmon and Pesto Potato Salad
serves 2
It's hard to beat the mouthwatering combination of salmon, salad and roast potatoes. Crumble over Greek style salad cheese and top with a boiled egg for a delicious lunch to remember.
Tags:
Egg(s) not included
•Protein Rich
Allergens:
Pesce
•Milk
The quantities provided above are averages only.
Total40 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
500 grams
Baby Potatoes
200 grams
Salmon
30 grams
Green Pesto
100 grams
Greek Style Cheese
40 grams
Salad Leaves
120 grams
Peas
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Water
2 unit(s)
Egg
Nutrition Values
Energy (kJ)2991 kJ
Energy (kcal)715 kcal
Fat38.9 g
of which saturates13.1 g
Carbohydrate51.7 g
of which sugars6.6 g
Dietary Fiber0.3 g
Protein43.4 g
Cholesterol80 mg
Salt2.1 g
Potassium0.4 mg
Calcium7 mg
Iron0.3 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes. On a lined baking tray, toss with salt, pepper and a drizzle of oil.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
- Lay the salmon, skin-side up, on a separate lined baking tray. Season with salt and pepper.
- Roast until cooked through, 10-15 mins. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the middle.
2
- Meanwhile, boil a pot of water.
- Once boiling, gently add two eggs (per 2P). Simmer for 4-6 mins for soft boiled eggs.
- Once cooked to your preference place in a bowl of cold water—this will stop them cooking any more! Reserve the water in the pot.
- Pop the peas in the reserved hot water to warm through.
- Carefully peel and quarter the egg.
3
- Once the potatoes are cooked, toss together with pesto, peas and three-quarters of the Greek style cheese.
- Season to taste with salt and pepper.
- Toss the salad leaves with salt, pepper and a drizzle of oil.
- Divide the salad between 2 serving bowls. Serve the pesto potato salad alongside.
- Top with eggs, salmon and remaining Greek style cheese.
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