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 refer to the product label for the most accurate ingredient and allergen information.
dill & parsley mayonnaise(ContainsEggsMay be presentTree Nuts)
lemon pepper spice blend
mixed salad leaves
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.