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.
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.
Ingredients
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, Mollusc. )
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
Nutritional Values
Utensils
Instructions
• 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.
• 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!
• 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.
• Divide lemon pepper salmon, warm dill-parsley potatoes and the apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!