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Photo of Lemony potato salad with feta & salmon by WW

Lemony potato salad with feta & salmon

8
Points® value
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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