Lemon Pepper Salmon & Garlic Greens
with Dill & Parsley Mayo
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Garlic
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
280 g
Salmon
(Contains: Fish; )
1 sachet
Lemon Pepper Seasoning
1
Courgette
1
Broccoli
1 packet
Baby Spinach Leaves
Nutrition Values
Cooking Steps
• In a medium bowl, combine salmon, lemon pepper spice blend and a drizzle of olive oil. • Heat a large frying pan over medium-high heat. • When pan is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Transfer to serving plates, season and cover to keep warm.
• Meanwhile, chop broccoli (including stalk!) into small florets. Thinly slice courgette into sticks. Finely chop garlic.
• Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook broccoli and courgette until tender, 5-6 minutes. • Add garlic, baby leaves and a drizzle of balsamic vinegar and cook until slightly wilted and fragrant, 1 minute. Season with salt and pepper. TIP: Add a dash of water to the pan to help speed up the cooking process.
• Divide garlic greens between plates with lemon pepper salmon. Serve with dill & parsley mayonnaise. Enjoy!
