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British Recipes

Pan-Fried Salmon & Lemon-Pepper Veggie Fries

Pan-Fried Salmon & Lemon-Pepper Veggie Fries

Pan-Fried Salmon & Lemon-Pepper Veggie Fries

with Celery Salad & Caper Aioli

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Bring an elevated twist on the classic fish and chips to your table! Team zesty rainbow fries and a gorgeously green salad brimming with tang and crunch with our moreish pan-fried salmon and rich garlic aioli for a flavour sensation.

Allergens:

Fish

•Eggs

The quantities provided above are averages only.

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 Time30 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

1

Carrot

1

Potato

1

Zucchini

½ packet

Capers

1 sachet

Lemon Pepper Seasoning

1 packet

Salmon

(Contains: Pesce; May be present: Crostacei, Mollusc.)

1 packet

celery

1 packet

mixed salad leaves

1 packet

mustard cider dressing

1 packet

garlic aioli

(Contains: Egg;)

Not included in your delivery

olive oil

Nutritional Values

Energy (kJ)3117 kJ

Calories745 kcal

Fat57.1 g

of which saturates7.2 g

Carbohydrate22.2 g

of which sugars10.4 g

Dietary Fibre6.3 g

Protein35.4 g

Sodium969 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Large Frying Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut carrot, potato and zucchini into fries. Roughly chop capers (see ingredients). • Place veggies on lined tray, sprinkle with lemon pepper seasoning, drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.

2

• When the veggies have 10 minutes remaining, heat a large frying pan over medium-high heat with a drizzle of olive oil. • Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

3

• Finely chop celery. • In a large bowl, combine mixed salad leaves, celery and mustard cider dressing. Season to taste.

4

• In a small bowl, combine garlic aioli and capers. • Divide pan-fried salmon, lemon-pepper veggie fries and celery salad between plates. • Serve with caper aioli. Enjoy!

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