Garlic-Herb Salmon & Roasted Potatoes
with Lemony Veggies & Parsley Yoghurt
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.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
280 g
Salmon
(Contains: Fish; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
1 packet
Parsley
1
Broccoli
2 packet
Potato
1
Lemon
1 sachet
Garlic & Herb Seasoning
1
Carrot
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
• Set air fryer to 200°C.
• Cut potato into bite-sized chunks.
• Place potato into the air fryer basket 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 on a lined oven tray. Drizzle
with olive oil and toss to coat. Roast until tender,
20-25 minutes. Remove from oven and season
with salt.
• While potato is cooking, cut broccoli into small
florets, then roughly chop stalk. Thinly slice
carrot into sticks.
• Finely chop parsley (see ingredients).
• Zest lemon to get a pinch and cut into wedges.
• Pat salmon dry with a paper towel.
• In a medium 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 parsley, 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, cook salmon, skin side down
first, until just cooked through, 2-4 minutes
each side.
TIP: The spice blend will char slightly in the pan, this
adds to the flavour!
• Divide roasted potatoes and lemony veggies
between plates. Top with garlic-herb salmon.
• Serve with parsley yoghurt and any remaining
lemon wedges. Enjoy!
