Double Garlic-Herb Salmon & Roasted Potatoes

Name: Double Garlic-Herb Salmon & Roasted Potatoes with Lemony Veggies & Yoghurt
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 560 g Salmon; 1 packet Greek-Style Yoghurt; 1 Broccoli; 2 packet Potato; 1 Carrot; 1 Lemon; 1 sachet Garlic & Herb Seasoning; 1 sachet Thyme

with Lemony Veggies & Yoghurt

Get up to $175 off

It’s the queen-bee of fish tonight - blushing pink salmon. This one has been generously spiced with our garlic and herb seasoning before being seared to tender perfection. To accompany, we have roasty potatoes, lemony veg and a fresh and tangy sauce. No one could resist this much tastiness.

Tags:

Calorie Smart

•Air Fryer Friendly

•Dietitian Approved

Allergens:

Milk

The quantities provided above are averages only.

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

Total30 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

560 g

Salmon

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Broccoli

2 packet

Potato

Carrot

Lemon

1 sachet

Garlic & Herb Seasoning

1 sachet

Thyme

Nutrition Values

Energy (kJ)3360 kJ

Calories802 kcal

Fat46.9 g

of which saturates9.4 g

Carbohydrate22.5 g

of which sugars9.6 g

Dietary Fibre9 g

Protein67.5 g

Cholesterol2.2 mg

Sodium639 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Baking Paper

Cooking Steps

PDF

• Set your air fryer to 200°C.
• Cut potato into bite-sized chunks.
• Pick thyme leaves.
• Place potato into the air fryer basket, sprinkle over thyme and season with salt. Drizzle generously with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.

TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato chunks on a lined oven tray. Drizzle with olive oil, spinkle over thyme and toss to coat. Roast until tender, 20-25 minutes. Remove from oven and season with salt.

• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Zest lemon to get a pinch and cut into wedges.
• Pat salmon dry with paper towel. In a large bowl, combine salmon, garlic &
herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a small bowl, combine Greek-style yoghurt and lemon zest.
• Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes.
• Remove pan from heat and add a squeeze of lemon juice. Season to taste. • Transfer to a plate and cover to keep warm.

• Return frying pan to medium-high heat with a drizzle of olive oil.
• When oil is hot, add salmon, skin side down, and cook until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded).

TIP: The spice blend will char slightly in the pan, this adds to the flavour!