HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Salmon & Lemon Sauce
Seared Salmon & Lemon Sauce

Seared Salmon & Lemon Sauce

with Golden Potatoes & Courgette

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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.

Tags:Low CalorieNot Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time40 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

2 unit


1 head


1 unit


1 bunch


1 packet



1 unit


Not included in your delivery

olive oil

¼ tsp


30 g


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2270 kJ
Fat27 g
of which saturates10.9 g
Carbohydrate29.5 g
of which sugars3.9 g
Dietary Fibre0 g
Protein40.1 g
Cholesterol0 mg
Sodium396 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Chopping board
Medium Pan
Medium Non-Stick Pan
Paper Towel
Instructionsarrow up iconarrow up icon
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Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Cut the courgette into 2cm chunks. Place the potato and courgette 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. TIP: Cut the vegetables to the correct size so they cook in the allocated time.


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.


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.


While the broccoli is cooking, 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 on each side (depending on thickness).


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. Remove the pan from the heat. Transfer the salmon to a plate. Add the dill and a pinch of pepper to the pan with the lemon juice and butter and stir to combine. TIP: Taste and add more lemon juice if you like.


Divide the salmon, golden potatoes and courgette and the broccoli between plates. Spoon the lemon sauce over the salmon.