Easy Aussie Seared Salmon & Dill-Parsley Mayo
with Potato Wedges & Zucchini Batons- Fish
- Eggs
- Crustaceans
- May contain traces of allergens
- Mollusc
With its rich flavour and delicate texture, salmon stands up well to a good dollop of herby dill and parslet mayo. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check! *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Ingredients
1
potato
1
zucchini
1
cucumber
1 packet
salmon
(Contains: Fish; May be present: Crustaceans, Mollusc.)
1 bag
mixed salad leaves
1 packet
dill & parsley mayonnaise
(Contains: Eggs;)
1 sachet
Aussie spice blend
Not included in your delivery
olive oil
½ tsp
honey
drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Cut zucchini into batons. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and half of the Aussie spice blend, toss to coat. • Bake until tender, 20-25 minutes.
• Meanwhile, thinly slice cucumber into rounds. Set aside. • In a medium bowl, combine the honey and a drizzle of the white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine the remaining Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add salmon, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Meanwhile, to the bowl with the dressing, add cucumber and mixed salad leaves. Toss to combine.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide seared salmon, zucchini potato wedges and salad between plates. • Dollop dill & parsley mayonnaise over salmon to serve. Enjoy!
