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Seared Salmon & Almond-Caper Sauce

Seared Salmon & Almond-Caper Sauce

with Feta & Dill Potatoes

Gourmet
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You're going to love this one – the texture of the almond-caper sauce against the succulent salmon is mind-blowingly good. With aromatic dill sprinkled over roasted veggies, plus steamed broccolini, we reckon it's destined for greatness!

Allergens:Tree NutsFishMilk

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2 unit

potatoes

1 unit

beetroot

1 bunch

broccolini

1 bunch

dill

1 bunch

parsley

2 clove

garlic

1 unit

eschalots

1 packet

capers

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk)

1 packet

roasted almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)

1 packet

salmon

(ContainsFish)

1 packet

feta cheese

(ContainsMilk)

Not included in your delivery

olive oil

40 g

butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3290 kJ
Fat51.3 g
of which saturates17.6 g
Carbohydrate34.8 g
of which sugars10.2 g
Dietary Fibre0 g
Protein46.4 g
Cholesterol0 mg
Sodium515 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 2cm chunks. Cut the beetroot into 1cm chunks. Place the potato and beetroot on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.

TIP: Cut the veggies to the correct size so they cook in the allocated time!

2

While the veggies are roasting, slice the broccolini in half lengthways. Pick the dill leaves. Finely chop the parsley. Finely chop the garlic (or use a garlic press). Finely chop the eschalot. Drain the capers. Roughly chop the roasted almonds.

3

Heat a medium frying pan over a medium-high heat. Add the broccolini and a dash of water and cook, tossing, until tender, 4-5 minutes. Season with salt and pepper and transfer to a plate. Cover to keep warm.

TIP: Add a dash of water to help speed up the cooking process.

4

Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on size). Transfer to a plate.

TIP: Patting the skin dry helps it crisp up in the pan!

5

Return the frying pan to a medium heat (no need to wash the pan!). Add the garlic, eschalot and butter and cook, stirring, until softened 2-3 minutes. Transfer to a medium bowl and add the parsley, capers and almonds. Add olive oil (2 tsp for 2 people / 4 tsp for 4 people) and stir to combine. Season to taste with salt and pepper.

TIP: Add as little or as many capers as you like depending on your taste!

6

Divide the roasted veggies, broccolini and seared salmon between plates. Crumble the feta and sprinkle the dill over the roasted veggies. Spoon the almond-caper sauce over the salmon.