Fresh Pesto Dressed Salmon Salad
with Roasted Salad Potatoes and Greek Style Cheese
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
350 grams
Salad Potatoes
1 unit(s)
Lemon
2 unit(s)
Salmon Fillets
(Contains Fish)
150 grams
Asparagus
32 grams
Fresh Pesto
(Contains Milk)
100 grams
Baby Leaf Mix
100 grams
Greek Style Salad Cheese
(Contains Milk)
Not included in your delivery
2 unit(s)
Egg
2 tbsp
Olive Oil
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the salad potatoes into 2cm chunks (no need to peel).
b) Pop the chunks onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
c) Boil a half-full kettle. Pour the boiled water into a medium saucepan and bring to the boil. Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
a) Halve the lemon. Cut half the lemon into slices, then juice the remaining lemon into a large bowl and set aside. Trim the bottom 2cm from the asparagus and discard, then chop into thirds
b) Lay the salmon fillets, skin-side down onto another lined baking tray. Season with salt and pepper, then lay the lemon slices on top.
c) Roast the salmon on the top shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The salmon is cooked when opaque in the middle.
d) When the salmon has 5-6 mins remaining, place the asparagus onto a baking tray. Drizzle with oil and season with salt and pepper. Pop back into the oven for the remaining time, turning halfway through.
a) Meanwhile, add the pesto, and olive oil, sugar (see pantry for both amounts) and three quarters of the Greek style salad cheese to the lemon juice and mix to combine.
b) Once the potatoes are cooked, add the baby leaves, asparagus and potatoes to the pesto dressing and toss to coat.
c) Once the salmon is cooked, gently peel off and discard the skin. Remove the eggs from their shells and cut into quarters.
d) Divide the dressed salad between your serving bowls, then top with egg, salmon and remaining Greek style cheese to finish.
Enjoy!
