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Greek Style Lemon and Herb Salmon Salad

Greek Style Lemon and Herb Salmon Salad

with Roast Potatoes and Pumpkin Seeds
Anushka Magan
Anushka MaganUpdated on June 19, 2026
Get 50% off your first box & free treats for 2 months!
Get 50% off your first box & free treats for 2 months!
Calories
: 
705 kcal
Protein
: 
32.5g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Fish
  • Milk
  • Sulphites
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

450 grams

Potatoes

1 sachet(s)

Roasted Spice and Herb Blend

½ unit(s)

Lemon

1 unit(s)

Garlic Clove

200 grams

Salmon Fillets

(Contains: Fish)

1 unit(s)

Intense™ Tomato

50 grams

Greek Style Salad Cheese

(Contains: Milk)

10 grams

Dijon Mustard

(Contains: Sulphites, Mustard)

50 grams

Baby Leaf Mix

15 grams

Pumpkin Seeds

Not included in your delivery

1 tsp

Sugar for the Dressing

2 tbsp

Olive Oil for the Dressing

1 tbsp

Honey

Energy (kJ)2949 kJ
Energy (kcal)705 kcal
Fat33.8 g
of which saturates8.4 g
Carbohydrate58.1 g
of which sugars12.9 g
Dietary Fibre7.6 g
Protein32.5 g
Cholesterol80 mg
Salt1.3 g
Potassium1160.7 mg
Calcium51.2 mg
Iron1.5 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.
•Baking Tray
•Zester
•Garlic Press
•Large Bowl

Cooking Steps

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, sprinkle over half the roasted spice and herb blend, 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 middle shelf until golden, 30-40 mins. Turn halfway through.

Seasoning Time
2

While the potatoes roast, zest and halve the lemon. Peel and grate the garlic (or use a garlic press).

Lay the salmon, skin-side down, on a lined baking tray and drizzle with oil. Season with salt and pepper, then scatter over the garlic, lemon zest and remaining roasted spice and herb blend.

Cook the Salmon
3

Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.

Finish the Prep
4

While everything roasts, cut the tomato into 1cm pieces.

Cut the Greek style salad cheese into 1cm cubes.

Mix Things Up
5

Squeeze the lemon juice (see ingredients for amount) into a large bowl.

Add the Dijon mustard, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then mix together until well combined.

Stir the tomato chunks into the dressing.

When the potatoes are ready, add them to the tomato chunks, along with the baby leaf mix, Greek style salad cheese and half the pumpkin seeds to the tomatoes. Toss everything together to dress it.

Assemble your Salad
6

When the salmon is ready, drizzle over the honey (see pantry for amount).

Share the salad between your bowls.

Lay the salmon on top and sprinkle over the remaining pumpkin seeds.

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