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Honey Glazed Salmon
Honey Glazed Salmon

Honey Glazed Salmon

with Smoky Sweet Potato Fries

The honey-garlic glaze takes this salmon from good to completely glorious. Paired with the paprika spice and garlic aioli this dish really packs plenty of flavour for such little effort. Don’t be alarmed by the coating on the salmon darkening in the hot pan – this just adds to the delicious smokey flavour.

Allergens:
Gluten
Wheat
Fish
Milk
Eggs

The quantities provided above are averages only.

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 Time
DifficultyEasy

Ingredients

Serving amount

2 unit

sweet potato

1 sachet

smoked paprika

1 sachet

paprika spice blend

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 head

broccoli

1 clove

garlic

1 unit

lemon

1 tub

garlic aioli

(Contains: Eggs;)

Not included in your delivery

olive oil

1 tbs

plain flour

(Contains: Gluten, Wheat;)

¼ tsp

salt

10 g

butter

(Contains: Milk;)

2 tsp

honey

Nutritional Values

per serving
Calories2530 kcal
Fat29.2 g
of which saturates6.6 g
Carbohydrate40.6 g
of which sugars18.7 g
Protein39.3 g
Sodium691 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Chopping board
Knife
Zester
Aluminum Foil
Medium Bowl
Medium Non-Stick Pan
Plate
Spoon

Cooking Steps

Cook the sweet potato
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. TIP: Cut the sweet potato to the correct size to ensure it cooks in the allocated time! Place the sweet potato fries on the oven tray lined with baking paper. Drizzle with olive oil, sprinkle with the smoked paprika, season with a good pinch of salt and pepper and toss to coat. Roast on the top shelf for 20-25 minutes, or until tender.

Get prepped
2

While the sweet potato is roasting, cut the broccoli into 2cm florets and roughly chop the stalk. Finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch.

Cook the Broccoli
3

In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the broccoli and cook for 5-6 minutes, or until tender. TIP: Add a dash of water to help speed up the cooking process. Add the lemon zest and toss to coat. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover with foil to keep warm.

Cook the salmon
4

Combine the paprika spice blend, plain flour and salt (see ingredients list) on a plate. Add the salmon and turn to coat. Return the pan to a medium heat with a drizzle of olive oil. Once hot, add the salmon, skin-side down, and cook for 2-4 minutes on each side (depending on thickness) or until almost cooked through.

Make the glaze
5

Halve the lemon. Once the salmon is almost cooked through, add the butter, garlic and honey to the pan. Simmer for 2 minutes, stirring, until the butter has melted and the garlic is golden. Add a generous squeeze of lemon juice and stir to combine. Spoon the glaze over the salmon, then remove from the heat. TIP: Taste and add more lemon juice if you like!

Serve up
6

Divide the honey-garlic glazed salmon, broccoli and smokey sweet potato fries between plates. Spoon any remaining glaze from the pan over the salmon. Serve with the garlic aioli.

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