Quick Lemon Pepper Salmon
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Quick Lemon Pepper Salmon

Quick Lemon Pepper Salmon

with Warm Dill & Parsley Potato Salad

All you need is a little pepper and citrus to bring salmon to life, then keep up the good work with a hearty, herby potato salad, plus a cucumber and apple-adorned salad for added texture and to cut through the richness.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:
Calorie Smart
Under 40g carbs
Naturally Gluten-Free
Not Suitable for Coeliacs
Allergens:
Egg
Fish
Gluten

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.

Preparation Time25 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1

cucumber

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 sachet

lemon pepper seasoning

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1

apple

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

2 tsp

plain flour (or gluten-free plain flour)

(Contains Gluten;)

sideBannerName

Nutritional Values

Energy (kJ)2716 kJ
Fat38.4 g
of which saturates5.3 g
Carbohydrate37.7 g
of which sugars12.1 g
Dietary Fibre7 g
Protein36.1 g
Sodium676 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Pan
Large Non-Stick Pan

Cooking Steps

1
1

• Bring a medium saucepan of lightly salted water to the boil. Peel potato, then cut into bite-sized chunks. Zest lemon to get a 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 a squeeze of lemon juice, the lemon zest, the salt and dill & parsley mayonnaise. Toss until well coated. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2
2

• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Pat salmon dry, then add to flour mixture and turn 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, 2-3 minutes each side (depending on thickness).

TIP: Patting the salmon skin dry helps it crisp up in the pan!

3
3

• While the salmon is cooking, thinly slice cucumber into half-moons. Thinly slice apple. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.

4
4

• Divide lemon pepper salmon, dill and parsley potato salad and apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!