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RECIPE

Paprika Salmon & Greek Salad Bowl

Prep

15 mins

(+5 mins resting time)

Cooking

10 mins

Difficulty

Moderate

Serves

4

Ingredients

4 Coles Australian Skin On Salmon Portions
2 tbs olive oil
2 tbs finely chopped mint
2 tsp smoked paprika
1 tsp dried oregano
250g pkt microwavable brown rice
350g cherry tomatoes, coarsely chopped
2 Lebanese cucumbers, chopped
1 red capsicum, halved, seeded, thinly sliced½ 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

Combine salmon, oil, half the mint, paprika and oregano in a large bowl. Season.
Heat a large frying pan over medium-high heat. Cook salmon for 2-3 mins each side for medium or until cooked to your liking.
Transfer to a plate. Cover with foil. Set aside for 5 mins to rest.
Heat rice following packet directions. Divide among serving plates. Top with salmon. Combine tomato, cucumber, capsicum, olives, onion, fetta and remaining mint in a large bowl. Divide salad among the plates. Drizzle with lemon juice and extra oil. Sprinkle with lemon rind..