Pan-Seared Lemon Pepper Salmon
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Pan-Seared Lemon Pepper Salmon

Pan-Seared Lemon Pepper Salmon

with Warm Dill & Parsley Potato Salad

All you need is a little pepper and citrus to bring salmon to life, then keep up the good work with a hearty, herby potato salad, plus a cucumber and apple-adorned salad for added texture and to cut through the richness.

Tags:
Over 30g protein
Under 650kcal
Under 40g carbs
Quick
Allergens:
Egg
Gluten
Fish

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 Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2

potato

½

lemon

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 sachet

lemon pepper seasoning

1 packet

salmon

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

1

apple

1

cucumber

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

plain flour

(Contains Gluten;)

drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2629 kJ
Fat37.1 g
of which saturates4.8 g
Carbohydrate36.6 g
of which sugars12.8 g
Dietary Fibre6.6 g
Protein35.5 g
Sodium696 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Lid
Large Frying Pan

Instructions

1
1

• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. • Zest lemon to get a pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain, then return to saucepan. • Add a squeeze of lemon juice, the lemon zest, salt and dill & parsley mayonnaise. Toss until well coated. Cover to keep warm.

2
2

• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Pat salmon dry, then add to flour mixture and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness).

TIP: Patting the salmon skin dry helps it crisp up in the pan!

3
3

• While the salmon is cooking, thinly slice apple. • Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.

4
4

• Divide lemon pepper salmon, warm dill-parsley potatoes and the apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!

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