Pan-Seared Lemon Pepper Salmon
with Warm Dill & Parsley Potato Salad
- Eggs
- Gluten
- Wheat
- Fish
- Crustaceans
- May contain traces of allergens
- Mollusc
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.
Ingredients
2
potato
½
lemon
1 packet
dill & parsley mayonnaise
(Contains: Eggs)
1 sachet
lemon pepper seasoning
1 packet
salmon
(Contains: Fish May be present: Crustaceans, 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, Wheat)
drizzle
balsamic vinegar
Utensils
Cooking Steps
• 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!
Customer reviews
Review summary
Updated on July 2026- Flavour: The lemon pepper seasoning and warm dill-parsley potato salad were standout hits, with many calling the combination delicious and well-balanced. Some found the salmon or potato salad a little mild, and a few felt the green apple salad did not quite complement the other components.
- Ease of prep: Most found this a quick and straightforward meal to pull together on a busy weeknight. Several customers successfully cooked the salmon in an air fryer or on the BBQ as easy alternatives to the frying pan.
- Suggestions: The flour-and-seasoning coating can burn quickly, so keep the heat at medium and watch it closely; one reviewer suggested applying the seasoning after cooking to avoid this. Some added extra lemon zest, garlic powder, or capers to the potato salad for more punch, and one swapped the mayo for a fresh dill butter sauce with great results.
- Portions: A number of customers felt the salmon portions were on the small side, particularly for hungrier households or families of four. The potato salad and green salad were generally considered generous by comparison.
- Leftovers: Several customers enjoyed this dish the next day as a cold salad, tossing all the components together for a fresh and filling lunch.
