Seared Salmon & Lemon Sauce
with Golden Potatoes & Zucchini
Sometimes, great cooking is a flurry of clever techniques and a dizzying array of ingredients. Other times, it’s the simplicity of just a few things; dill, butter, lemon, potatoes and beautiful salmon.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2 unit
potatoes
1 head
broccoli
½ unit
lemon
1 bunch
dill
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 unit
zucchini
Not included in your delivery
olive oil
¼ tsp
salt
30 g
butter
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the zucchini into 2cm chunks. TIP: Cut the vegetables to the correct size so they cook in the allocated time. Place the potato and zucchini on an oven tray lined with baking paper, drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat and roast until tender, 20-25 minutes.
While the veggies are roasting, bring a medium saucepan of water to the boil. Cut the broccoli into small florets and roughly chop the stalk. Finely chop the dill. Halve the lemon (see ingredients list).
Add the broccoli to the saucepan of boiling water and cook until tender, 3-4 minutes. Drain and return to the saucepan. Cover with a lid to keep warm.
Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly rare in the centre.
Add the butter and a drizzle of olive oil to the frying pan with the salmon and reduce the heat to low. Cook until the butter has melted and browned slightly, 1-2 minutes. TIP: Butter can burn fast, so keep an eye on it! Add a squeeze of lemon juice and spoon the butter mixture over the salmon. Transfer the salmon to a plate. Add the dill and a pinch of pepper to the pan and stir to combine. TIP: Taste and add more salt, pepper or lemon juice if you like
Divide the salmon, golden potatoes and zucchini and the broccoli between plates. Spoon the lemon sauce over the salmon.