Lemon Pepper Salmon

Name: Lemon Pepper Salmon with Dill & Parsley Potato Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 packet Dill & Parsley Mayonnaise; 280 g Salmon; 1 Cucumber; 1 sachet Lemon Pepper Seasoning; 1 packet Mixed Salad Leaves; 2 packet Potato; 1 apple; 1 Lemon; ¼ tsp salt; ½ tbs plain flour; ½ tbs balsamic vinegar; 1 drizzle olive oil

with Dill & Parsley Potato Salad

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Brighten your day with a summertime classic, perfect for a day spent around a delicious meal. Salmon is sure to bring a sunny feel with zesty pepper spices to add a kick of flavour. Cool off by taking a bite of creamy and herby potato salad.

Tags:

Healthy

Allergens:

Eggs

•Soy

•Fish

•Gluten

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

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

280 g

Salmon

(Contains: Fish; )

Cucumber

1 sachet

Lemon Pepper Seasoning

1 packet

Mixed Salad Leaves

2 packet

Potato

apple

Lemon

Not included in your delivery

¼ tsp

salt

½ tbs

plain flour

(Contains: Gluten; May be present: Wheat. )

½ tbs

balsamic vinegar

1 drizzle

olive oil

Nutrition Values

Calories559 kcal

Energy (kJ)2340 kJ

Fat38.2 g

of which saturates5.6 g

Carbohydrate19.8 g

of which sugars10.3 g

Dietary Fibre4.7 g

Protein31.5 g

Cholesterol1.1 mg

Sodium545 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

•Medium Pan

Cooking Steps

• Boil the kettle. • Cut potato into bite-sized chunks. Zest lemon to get a generous pinch, then slice into wedges. • Half-fill a medium saucepan with boiling water and add a good pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan, then add lemon juice (1/2 tbs for 2 people / 1 tbs for 4 people), lemon zest, the salt and dill & parsley mayonnaise. Toss potato until coated, then cover to keep warm.

• While the potatoes are cooking, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper on a plate. • Pat salmon dry, then add to the flour mix and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.

TIP: The spice blend chars a little in the pan, this adds to the flavour!

• While the salmon is cooking, thinly slice cucumber into half-moons. Thinly slice apple. • In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the balsamic vinegar, cucumber, apple and mixed salad leaves. Season to taste and toss to coat.