Recipes
Lunch

Salmon, potato and green bean salad

Flaked roasted salmon with baby potatoes, green beans, tomatoes and olives in a lemon-dill yogurt dressing, Niçoise style.

Salmon, potato and green bean salad

Mediterranean High protein

Prep
10 min
Cooking
20 min

Per serving

1,184 kcal

Protein
76 g
Carbs
101 g
Fat
56 g
Fibre
19 g

Amounts are scaled to your plan (×2).

In these plans

Ingredients

2 servings

Check every ingredient for allergies and intolerances, and read product labels. Health and safety

  • Salmon fillet 520 g
  • Potatoes, baby potatoes, halved 800 g ≈ 5 ¼ cups
  • Green beans, trimmed 400 g ≈ 4 cups
  • Plain Greek yogurt (2%) 160 g ≈ ¾ cup
  • Olive oil 2 tbsp 30 g
  • Lemon juice 4 tbsp 60 g
  • Mustard, Dijon 1 ½ tbsp 20 g
  • Fresh dill, chopped 10 g
  • Romaine lettuce, chopped 200 g ≈ 4 ¼ cups
  • Tomatoes, cherry tomatoes, halved 240 g ≈ 1 ¼ cups
  • Black olives, halved 60 g
  • Salt ¾ tsp
  • Black pepper ¾ tsp

Steps

  1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
  2. Season the salmon with half the salt and pepper and bake for 12–15 minutes, until it flakes easily with a fork (70°C / 158°F).
  3. Meanwhile, cover the potatoes with cold salted water, bring to a boil and cook for 12 minutes, until almost tender.
  4. Add the green beans to the pot and cook 3 minutes more, then drain and rinse briefly under cold water.
  5. Whisk the yogurt, oil, lemon juice, mustard, dill and the rest of the salt and pepper.
  6. Arrange the lettuce, potatoes, green beans, tomatoes and olives in a bowl, flake the salmon on top and drizzle with the dressing.

Tip: Pack the dressing separately; the salad is meant to be eaten cold.

No pork or alcohol. Choose halal meat if you eat halal. Nutrition is worked out from USDA FoodData Central values and is an estimate.

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