Easy Salmon & Dill Butter Sauce
with Lemony Potatoes & Veggies
It’s hard to beat the classic combo of salmon and fresh dill. Add buttery potatoes with some zing from fresh lemon, plus garlic-infused sautéed veggies for a delicious dinner that's surprisingly simple.
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Ingredients
2
potato
2 clove
garlic
1
carrot
2
zucchini
1 bag
dill
½
lemon
1 sachet
chicken-style stock powder
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
Not included in your delivery
1
olive oil
1 tbs
water
20 g
butter (for the mash)
(Contains Milk;)
40 g
butter (for the sauce)
(Contains Milk;)
Nutritional Values
Utensils
Instructions
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Thinly slice carrot. Cut zucchini into thin sticks. • Roughly chop dill. Juice the lemon.
• Cook potato in the boiling water until easily pierced with a knife, 12-15 minutes. Drain potato, then set aside. • Return saucepan to a medium-high heat. Add butter (for the mash) and 1/2 the garlic and cook until fragrant, 1 minute. Add chicken-style stock powder, the water and a generous squeeze of lemon juice, then bring to the boil. Remove saucepan from heat, then add potato, tossing to coat. Lightly crush potato. Cover to keep warm.
• While potato is cooking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook carrot and zucchini, tossing, until tender, 5-6 minutes. Add remaining garlic and cook until fragrant, 1 minute. Season with salt and pepper, then divide between serving plates. Cover to keep warm. • Season salmon on both sides. Return frying pan to a medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side. Transfer to the serving plates. • Return frying pan to a medium heat. Add butter (for the sauce) and cook until melted and browned slightly, 1-2 minutes. Remove from heat.
• To the pan with the butter, add the dill. Stir to combine, then season to taste. • Divide lemony potatoes between the plates with the salmon and veggies. • Spoon the dill butter sauce over the salmon and potatoes to serve.
