Tray Baked Salmon and Warm Greek Potato Salad

PREP TIME: 10 min




750g Spud Lite Baby potatoes,
1 red onion, sliced
250g green beans, trimmed
1 punnet baby truss tomatoes
2 tablespoons baby capers, drained
¼ cup Kalamata olives
4 x 140g salmon steaks, skin on
1/3 cup flat leaf parsley leaves
1/3 cup Greek feta, diced

Lemon & oregano dressing

¼ cup lemon juice
1 clove garlic, crushed
1 teaspoon Dijon mustard
1 tablespoon fresh oregano, finely chopped
1/3 cup extra-virgin olive oil


Preheat oven to 230C or 210C fan-forced.

For the dressing, combine ingredients together in a small bowl, whisking to combine.

In a large mixing bowl, combine potatoes, onion and 1/3 dressing together in a roasting pan, tossing until combined. Place pan in preheated oven and cook for 15 minutes. Remove pan from oven.

Add tomatoes, capers and olives together to the roasted potatoes, drizzling over a little more dressing and cook for a further 5 minutes.

Remove pan from oven and place green beans and salmon fillets (skin side down) on top of the vegetables, drizzling over a little more dressing. Return baking tray to oven for a further 15 minutes, or until salmon is cooked to your liking.

To serve, evenly divide vegetables between four plates and sprinkle with parsley and feta. Place salmon steak on top and drizzle remaining dressing over the top to serve.


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Virginia SA 5120
(08) 8380 9096




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