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Lemon Pepper Salmon

Lemon Pepper Salmon

with Roasted Potatoes & Creamy Pesto Dressing

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3.5 / 4 Ratingout of 1952 ratings
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With fresh seafood like salmon, all you need is a little pepper and citrus to bring it to life! We're keeping things simple and light in this dish with the addition of creamy pesto dressing and veggies. Oh, and don't forget to pat the salmon dry to make the skin super crispy!

Tags:Low CalorieNaturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Tree NutsGlutenFishMilkEgg
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

potatoes

1 unit

zucchini

1 bag

green beans

1 clove

garlic

1 packet

pine nuts

(ContainsTree Nuts)

1 sachet

lemon pepper spice blend

(May be presentGluten)

1 packet

salmon

(ContainsFish)

1 tub

creamy pesto dressing

(ContainsTree Nuts, Milk, Egg)

½ unit

lemon

Not included in your delivery

olive oil

2 tsp

plain flour

(ContainsGluten)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2200 kJ
Fat26.6 g
of which saturates3.7 g
Carbohydrate33.3 g
of which sugars5.4 g
Protein35.7 g
Sodium356 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructions
Instructionsarrow up iconarrow up icon
ROAST THE POTATO
ROAST THE POTATO
1

Preheat the oven to 220°C/200°C fan-forced. Cut the potato (unpeeled) into 1cm chunks. Transfer to an oven tray lined with baking paper and add a drizzle of olive oil and a pinch of salt and pepper. Toss to coat, then roast for 25-30 minutes or until tender. TIP: Cut the potato to the correct size so it cooks in the allocated time.

Get prepped
Get prepped
2

While the potato is roasting, cut the zucchini into 1cm chunks. Trim the green beans and slice in half. Finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) into wedges.

Toast the pine nuts
Toast the pine nuts
3

TIP: For the low-calorie option, omit the pine nuts. Heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a plate.

COOK THE VEG
COOK THE VEG
4

Return the pan to a medium-high heat with a drizzle of olive oil. Add the zucchini and green beans and cook until just tender, 4 minutes. Add the garlic and cook until fragrant, 1 minute. Season with a pinch of salt and pepper. Transfer to a medium bowl and cover to keep warm.

COOK THE SALMON
COOK THE SALMON
5

On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon dry, then add to the flour mixture and turn to coat. Return the pan to a medium heat with a drizzle of olive oil. When the oil is hot, add the salmon, skin-side down, to the pan and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: Salmon can be served slightly blushing in the centre.

Serve up
Serve up
6

Divide the lemon pepper salmon, roast potatoes and garlic greens between plates. Top the salmon with a dollop of creamy pesto dressing and sprinkle the pine nuts over the veggies (if using). Serve with the lemon wedges.