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.
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
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;)
Nutritional Values
Utensils
Instructions
• 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!
• 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!
• 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.
• Divide lemon pepper salmon, dill and parsley potato salad and apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!