Lemon Pepper Salmon & Dijon Baby Broccoli
with Roast Potato & Garlic Aioli
- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Molluscs
The trick to making your sides as good as the main event? Just give them a little TLC! With a few classic flavours, the Dijon green beans and baby broccoli and roast potatoes more than hold their own with succulent lemon pepper salmon.
Ingredients
1
Baby Broccoli
1 packet
Dijon Mustard
1 packet
Garlic Aioli
(Contains: Eggs)
1
Garlic
1 packet
Green Beans
1 sachet
Lemon Pepper Seasoning
2
Potato
280 g
Salmon
(Contains: Fish May be present: Crustaceans, Molluscs)
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Roast until tender, 20-25 minutes. TIP: If your oven tray is crowded, divide the potato between two trays.
• Meanwhile, trim baby broccoli and green beans. Finely chop garlic. • In a medium bowl, combine lemon pepper seasoning (see ingredients), a drizzle of olive oil and a pinch of salt and pepper. Add salmon, turning to coat.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Add green beans and baby broccoli and cook, tossing, until tender, 4-5 minutes. • Add garlic and a drizzle of olive oil. Cook until fragrant, 1 minute. • Add Dijon mustard and a drizzle of olive oil, tossing veggies to coat. Season to taste. Transfer to a bowl, then cover to keep warm. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
• Divide salmon, roast potato and Dijon green beans and baby broccoli between plates. • Serve with garlic aioli. Enjoy!
