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.

Paprika Salmon and Greek Salad Bowl, served with brown rice, garnished with lemon zest.

Serves

4

Prep

15m

Note: + 5 mins resting time

Cooking

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.