Quick Dill-Crusted Salmon

Name: Quick Dill-Crusted Salmon with Mash, Veggies & Lemon Mayo
Total time: 25 min
Yield: 2
Cuisine: ModOz
Ingredients: 1 olive oil; 2 potato; 40 g butter; 2 tbs milk; 1 bag dill; ½ lemon; ½ packet panko breadcrumbs; 1 packet salmon; 1 carrot; 1 head broccoli; 1 packet mayonnaise

with Mash, Veggies & Lemon Mayo

Get up to $200 off!

With delicate leaves that double as a pretty garnish, dill imparts a lovely lemony, almost bittersweet flavour that's perfect for cutting the richness of seafood like salmon.

Unfortunately, this week's capsicum was in short supply due to harsh weather conditions, so we've replaced it with broccoli. Don't worry, the recipe will be just as delicious!

Allergens:

Milk

•Gluten

•Wheat

•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 Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

potato

1 bag

dill

lemon

½ packet

panko breadcrumbs

1 packet

salmon

carrot

1 head

broccoli

1 packet

mayonnaise

Not included in your delivery

olive oil

40 g

butter

2 tbs

milk

Nutritional Values

per serving

Energy (kJ)3583 kJ

Fat55.9 g

of which saturates17.1 g

Carbohydrate45.8 g

of which sugars12.3 g

Protein38.6 g

Sodium324 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Lid

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

• Preheat oven to 200°C/180°C fan-forced. Bring a medium saucepan of water to the boil. • Peel potato, then cut into large chunks. Cook in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to pan. • Add the butter and milk. Season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• While potato is cooking, pick and roughly chop dill leaves. Zest lemon to get a generous pinch, then slice into wedges. • In a small bowl, combine panko breadcrumbs (see ingredients), lemon zest, dill and a drizzle of olive oil. Season with salt and pepper. • Place salmon, skin-side down, on a lined oven tray. • Lightly coat or spray salmon with olive oil, then spoon crumb mixture over the top, gently pressing down so it sticks. Bake until crust is golden and salmon is just cooked through, 10-12 minutes.

TIP: Some of the crumb will fall off, don't worry, you'll use it later!

• While salmon is baking, thinly slice carrot into half-moons. Chop broccoli (including the stalk!) into small florets. • In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Stir-fry the carrot and broccoli until softened, 5-6 minutes. • Remove pan from heat. Season to taste.

TIP: Add a dash of water to the pan to help the veggies cook faster!

• In a small bowl, combine mayonnaise and a generous squeeze of lemon juice. Season to taste. • Divide dill-crusted salmon, mash and veggies between plates. Sprinkle any remaining dill crumb from the tray over the salmon. • Serve with lemon mayo and any remaining lemon wedges.