Paprika salmon and Greek salad bowl

For a quick and tasty meal that cooks in less than 10 minutes, coat salmon in paprika, mint and oregano then pan fry. Serve with Greek salad and brown rice.

4

15m

Note: + 5 mins resting time

10m

Ingredients

  • 4 Coles Australian Skin On Salmon Portions
  • 2 tbs olive oil
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • 2 tbs finely chopped mint
  • 250g pkt microwavable brown rice
  • 350g cherry tomatoes, coarsely chopped
  • 2 Lebanese cucumbers, chopped
  • 175g pkt Coles Mini Vine Capsicums, seeded, thinly sliced
  • ½ cup (80g) kalamata olives
  • 1 red onion, thinly sliced
  • 100g fetta, crumbled
  • 1 lemon, rind finely grated, juiced
  • ¼ cup (60ml) olive oil, extra

Method

STEP 1

Combine the salmon, oil, paprika, oregano and half the mint in a large bowl. Season.

STEP 2

Heat a large frying pan over medium-high heat. Cook the salmon for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and set aside for 5 mins to rest.

STEP 3

Heat rice following packet directions. Divide among serving bowls. Top with the salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide the salad among the bowls. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind.

Dietary Information

Nut-free
Peanut-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.