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Lemon Pepper Salmon

Lemon Pepper Salmon

with Warm Dill & Parsley Potato Salad

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Rated 3.6 / 4out of 685 ratings
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Treat your tastebuds with this salmon and warm potato salad combination - a classic, and for good reason! The sweet crunch from the apples mixed into the side salad add a crisp note of interest to a simple yet satisfying dish.

Allergens:EggsGlutenFish
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

3 unit

potato

1 unit

lemon

1 unit

pear

1 tub

dill & parsley mayonnaise

(ContainsEggsMay be presentTree Nuts)

1 sachet

lemon pepper spice blend

1 packet

salmon

(ContainsFish)

1 unit

apples

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

plain flour

(ContainsGluten)

2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2680 kJ
Fat40.4 g
of which saturates5.6 g
Carbohydrate34.9 g
of which sugars16.1 g
Protein32.6 g
Sodium1860 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Large Non-Stick Pan
Medium Bowl
Medium Pan
Plate
Instructionsarrow up iconarrow up icon
download icondownload icon
potato
potato
1

Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Zest the lemon to get a generous pinch, then slice into wedges.

potato salad
potato salad
2

Add the potato to the saucepan of boiling water. Cook until easily pierced witha knife, 10-12 minutes. Drain, then return the potato to the saucepan and add lemon juice (2 tsp for 2 people / 4 tsp for 4 people), lemon zest, the salt and dill & parsley mayonnaise. Toss until the potato is well coated. Cover to keep warm.

coat salmon
coat salmon
3

On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon fillets dry, add to the flour mixture and turn to coat.

cook salmon
cook salmon
4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot add the salmon, skin-side down, to the pan and cook until just cooked through, 2-3 minutes each side (depending on thickness). TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!

make salad
make salad
5

While the salmon is cooking, thinly slice the pear and apple. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the balsamic vinegar, pear, apple and mixed salad leaves. Season with a pinch of salt and pepper. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

serve up
serve up
6

Divide the lemon pepper salmon, dill and parsley potato salad and green salad between plates. Serve with any remaining lemon wedges.