Lemon Pepper Salmon
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Lemon Pepper Salmon

Lemon Pepper Salmon

with Dill-Parsley Mayo & Roast Veggie Toss

All you need is a little pepper and citrus to bring salmon to life, then keep up the good work with sweet roasted veggies and herbed mayo. Don't forget to pat the salmon dry to make the skin super crispy!

Tags:
Not Suitable for Coeliacs
Naturally Gluten-Free
Allergens:
Fish
Egg

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
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

2 unit

sweet potato

1 unit

beetroot

1 unit

zucchini

1 unit

red onion

1 packet

salmon

(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )

1 sachet

lemon pepper seasoning

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(Contains Egg;)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)2890 kJ
Calories0 kcal
Fat40.1 g
of which saturates5.4 g
Carbohydrate42.8 g
of which sugars23.3 g
Dietary Fibre0 g
Protein37.7 g
Cholesterol0 mg
Sodium369 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Medium Non-Stick Pan

Instructions

PREP THE VEGGIES
1

Preheat the oven to 240°C/220°C fan-forced. Finely chop the garlic (or use a garlic press). Cut the sweet potato and beetroot (both unpeeled) into 1cm chunks. Cut the zucchini into 1cm chunks. Slice the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.

ROAST THE VEGGIES
2

Place the garlic, sweet potato, beetroot, zucchini and onion on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced with a fork.

FLAVOUR THE SALMON
3

While the veggies are roasting, place the salmon on a plate and drizzle with a little olive oil. Sprinkle with the lemon pepper spice blend and season with salt and pepper. Set aside.

COOK THE SALMON
4

When the veggies have 10 minutes cook time remaining, heat a drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side (depending on thickness). TIP: The spice blend will char in the pan, this adds to the flavour!

BRING IT ALL TOGETHER
5

In a large bowl, add the roasted veggies and baby spinach leaves. Toss to combine and season to taste with salt and pepper.

SERVE UP
6

Divide the roast veggie toss and lemon pepper salmon between plates. Serve with the dill & parsley mayonnaise.