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Lemon Pepper Salmon

Lemon Pepper Salmon

with Dill-Parsley Mayo & Roast Veggie Toss

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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:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:FishEgg
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 clove

garlic

2 unit

sweet potato

1 unit

beetroot

1 unit

zucchini

1 unit

red onion

1 packet

salmon

(ContainsFish)

1 sachet

lemon pepper spice blend

(May be presentGluten)

1 bag

baby spinach leaves

1 packet

dill & parsley mayonnaise

(ContainsEggMay be presentTree Nuts)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2890 kJ
Fat40.1 g
of which saturates5.4 g
Carbohydrate42.8 g
of which sugars23.3 g
Protein37.7 g
Sodium369 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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PREP THE VEGGIES
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
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
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
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
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
SERVE UP
6

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