Easy Aussie Seared Salmon & Dill-Parsley Mayo
with Potato Wedges & Zucchini Batons
With its rich flavour and delicate texture, salmon stands up well to a good dollop of herby dill and parslet mayo. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check!
This recipe is under 650kcal per serving and under 30g carbohydrates per serving.
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
1
potato
1
zucchini
1
cucumber
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
½ tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Cut zucchini into batons. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and half of the Aussie spice blend, toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds. Set aside. • In a medium bowl, combine the honey and a drizzle of the white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine the remaining Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add salmon, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Meanwhile, to the bowl with the dressing, add cucumber and mixed salad leaves. Toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide seared salmon, zucchini potato wedges and salad between plates. • Dollop dill & parsley mayonnaise over salmon to serve. Enjoy!