HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconLemon Pepper Salmon
Lemon Pepper Salmon

Lemon Pepper Salmon

with Warm Dill & Parsley Potato Salad

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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.


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 Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

3 unit


1 unit


1 unit


1 tub

dill & parsley mayonnaise


1 sachet

lemon pepper spice blend

1 packet



1 unit


1 bag

salad leaves

Not included in your delivery

olive oil

¼ tsp


2 tsp

plain flour


2 tsp

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2680 kJ
Fat40.4 g
of which saturates5.6 g
Carbohydrate34.9 g
of which sugars16.1 g
Dietary Fibre0 g
Protein32.6 g
Cholesterol0 mg
Sodium1860 mg
Utensilsarrow down iconarrow down icon
Chopping board
Large Non-Stick Pan
Medium Bowl
Medium Pan
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!


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!


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