Lemon Pepper Salmon & Baby Broccoli

Name: Lemon Pepper Salmon & Baby Broccoli with Dill & Parsley Potato Salad
Total time: 25 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 2 potatoes; 1 lemon; ¼ tsp salt; 1 packet Dill & Parsley Mayonnaise; ½ tbs plain flour; 1 sachet lemon pepper spice blend; 1 packet salmon; 1 cucumber; 1 apple; ½ tbs balsamic vinegar; 1 bag Mixed Salad Leaves; 1 bag baby broccoli

with Dill & Parsley Potato Salad

Get up to $175 off

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.

Allergens:

Eggs

•Soy

•Gluten

•Fish

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 Time

DifficultyEasy

Ingredients

Serving amount

potatoes

lemon

1 packet

Dill & Parsley Mayonnaise

(Contains: Eggs, Soy; )

1 sachet

lemon pepper spice blend

1 packet

salmon

(Contains: Fish; )

cucumber

apple

1 bag

Mixed Salad Leaves

1 bag

baby broccoli

Not included in your delivery

olive oil

¼ tsp

salt

½ tbs

plain flour

(Contains: Gluten; )

½ tbs

balsamic vinegar

Nutrition Values

Energy (kJ)2912 kJ

Fat41 g

of which saturates6.1 g

Carbohydrate43.5 g

of which sugars19.7 g

Protein35.8 g

Sodium608 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

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

• Boil the kettle. • Cut potato into bite-sized chunks. Cut baby broccoli in half lengthways. Zest lemon to get a generous pinch, then slice into wedges. • Half-fill a medium saucepan with boiling water with 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 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. Cook baby broccoli until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm. • Return the 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. 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.