Lemony potato salad with feta & salmon
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Want to pack in even more seasonal veggies? Add in peas, watercress or sliced radishes
Ingredients
New potatoes, raw
1000 g
Green Beans
300 g
Salmon, raw
360 g
Broccoli, raw
400 g, cut into florets
Calorie controlled cooking spray
4 spray(s)
Olive Oil
1 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
90 ml
Basil, fresh
14 g, roughly chopped
Mint, Fresh
14 g, leaves picked and chopped
Light feta cheese
100 g
Instructions
1
Preheat the oven to 180°C, fan 160°C, gas mark 4. Boil the potatoes in a large pan of water for 12-15 minutes until just tender. Add the beans for the last 2 minutes. Drain and set aside to cool.
2
Meanwhile, put the salmon on a lined baking sheet and bake for 20 minutes until cooked through. Put the broccoli on a second baking sheet, mist with cooking spray and season. Roast alongside the salmon for 15-20 minutes, until the broccoli is browned and starting to soften.
3
Whisk together the olive oil, lemon zest and juice in a large bowl, then stir through the herbs. Add the potatoes and broccoli to the bowl and toss until the vegetables are well coated in the dressing.
4
Divide the salad between plates and crumble over the feta. Flake the salmon with a fork and serve on top of the salad, seasoned to taste.
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