Herby Salmon & Dill-Parsley Potatoes
with Apple & Carrot Salad
Our garlic and herb blend draws out the delicious natural flavour of salmon. Paired with lemony, dill and parsley mayo-spiked potatoes, plus a subtly sweet salad, this meal is all about bold, bright flavours.
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
potato
1
lemon
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
garlic & herb seasoning
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
carrot
1
apple
1 bag
mixed salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
1 drizzle
balsamic vinegar
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Zest lemon to get a generous pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain potato, then return to saucepan. Add lemon zest, a good squeeze of lemon juice, the salt and dill & parsley mayonnaise. Season with pepper. Toss potato to coat. Cover to keep warm.
• While the potato is cooking, combine garlic & herb seasoning and a pinch of pepper on a plate. Pat salmon dry (to help the skin crisp up in the pan), then add to the plate with the seasoning, gently turning to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).
• Meanwhile, grate carrot. Thinly slice apple into wedges. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add carrot, apple and mixed salad leaves. Toss to coat.
• Divide herby salmon, dill-parsley potatoes and apple and carrot salad between plates. • Serve with any remaining lemon wedges. Enjoy!