Easy Baked Salmon & Herby Caper Mayo
with Wedges & Citrus Garden Salad
You can't go wrong with lemon pepper wedges, or salt and pepper salmon, or herby caper mayo. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way.
This recipe is under 650kcal per serving.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
2
potato
1
orange
1 sachet
lemon pepper seasoning
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1
carrot
1 packet
capers
1 packet
dill & parsley mayonnaise
(Contains Egg;)
1 packet
mixed salad leaves
Not included in your delivery
olive oil
drizzle
vinegar (balsamic or white wine)
Nutritional Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 25-30 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• When wedges have 15 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and gently turn to coat. • Bake until salmon is just cooked through, 8-12 minutes.
• While salmon is baking, peel and cut orange into thin wedges. Using a vegetable peeler, slice carrot into ribbons. • Roughly chop capers. • In a small bowl, combine dill & parsley mayonnaise and capers. • In a large bowl, combine mixed salad leaves, orange, carrot, a drizzle of vinegar and olive oil. Season.
TIP: Capers have a strong flavour – add less if desired.
• Divide baked salmon, lemon pepper wedges and citrus garden salad between plates. • Top salmon with herby caper mayo to serve. Enjoy!