Spiced Salmon & Lemon-Chive Yoghurt

Name: Spiced Salmon & Lemon-Chive Yoghurt with Veggie Mash & Greens
Total time: 30 min
Yield: 2
Cuisine: Modern
Ingredients: 1 olive oil; 1 potato; 2 carrot; ½ bag broccoli; 1 bag chives; ½ lemon; 1 packet salmon; 1 sachet Garlic & Herb Seasoning; 1 tsp honey; 1 packet Greek-Style Yoghurt

with Veggie Mash & Greens

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Here’s a sure-fire way to spruce up any plate of veggies and mash, by serving it alongside a blushing salmon, drizzled in a yoghurt that is scented with chives and lemon zest. It will bring out the hearty flavours of the carrot and potato mash and harmonise with the seasoning that’s been cooked into the salmon.

This recipe is under 650kcal per serving.

The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:

Dietitian Approved

•Calorie Smart

Allergens:

Pesce

•Milk

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

Total30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

carrot

½ bag

broccoli

1 bag

chives

lemon

1 packet

salmon

(Contains: Pesce; )

1 sachet

Garlic & Herb Seasoning

1 packet

Greek-Style Yoghurt

(Contains: Milk; )

Not included in your delivery

olive oil

1 tsp

honey

Nutrition Values

Energy (kJ)2431 kJ

Fat30.6 g

of which saturates6.3 g

Carbohydrate42.2 g

of which sugars18.9 g

Protein37.5 g

Sodium646 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.

Cooking Steps

• Bring a medium saucepan of salted water to the boil. Peel potato and carrot, then cut both into large chunks. • Cook potato and carrot in the boiling water until easily pierced with a fork, 12-15 minutes. Drain. • Return veggies to the pan with a drizzle of olive oil. Mash until smooth and season generously with salt. Cover to keep warm.

• Meanwhile, cut broccoli into small florets, then roughly chop the stalk. Thinly slice chives. Zest lemon to get a pinch, then cut into wedges. • Pat salmon dry with paper towel. • In a medium bowl, combine salmon, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.

• In a small bowl, combine Greek-style yoghurt, chives, the honey, lemon zest and a squeeze of lemon juice. Season to taste and set aside.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli until tender, 4-5 minutes. • Add a squeeze of lemon juice and toss until fragrant, 1 minute. Season to taste. • Transfer to a plate and cover to keep warm.

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

• Wipe out the frying pan, then return 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.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!