HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEasy Salmon & Dill Butter Sauce
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Easy Salmon & Dill Butter Sauce

Easy Salmon & Dill Butter Sauce

with Lemony Potatoes & Veggies

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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.

Tags:Easy PrepNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:FishMilk

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.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

2 clove

garlic

1

carrot

2

zucchini

1 bag

dill

½

lemon

1 sachet

chicken-style stock powder

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

Not included in your delivery

1

olive oil

1 tbs

water

20 g

butter (for the mash)

(ContainsMilk)

40 g

butter (for the sauce)

(ContainsMilk)
Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3275 kJ
Fat54 g
of which saturates21.8 g
Carbohydrate35.4 g
of which sugars9.8 g
Protein35.7 g
Sodium669 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Lid
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

• 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.

2

• 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.

3

• 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.

4

• 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.