Lemon Pepper Salmon & Dill-Butter Sauce
with Garlic Crushed Potatoes & Green Veggies- Fish
- Milk
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
You can't go wrong with the classic combo of salmon and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the salmon and sauce, plus garlic-laced veggies for some extra colour, texture and goodness.
Ingredients
3
Garlic
1 sachet
Lemon Pepper Seasoning
1 packet
Dill
2
Potato
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1
Baby Broccoli
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk;)
Utensils
Cooking Steps
• Bring a medium saucepan of lightly salted water to the boil. • Chop potato into bite-sized chunks. • Trim baby broccoli. Halve any thicker stalks of baby broccoli lengthways. • Slice zucchini into thin rounds. • Pat salmon dry with a paper towel. In a medium bowl combine lemon pepper seasoning and a drizzle of olive oil. Add salmon, gently turn to coat.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat. Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.
• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the remaining garlic paste. Microwave until fragrant, 10 second bursts. • To the bowl with the garlic oil, add carrot, baby broccoli and a splash of water then cover with a damp paper towel. Microwave zucchini and baby broccoli on high until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season with salt and pepper to taste and cover to keep warm. • In a frying pan, heat with a drizzle of olive oil over medium-high. When oil is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side. Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove from heat, then tear in dill. Season to taste.
• Divide salmon, garlic crushed potatoes and green veggies between plates. • Spoon dill-butter sauce over salmon and potatoes to serve. Enjoy!
