Quick Herby Salmon & Dill-Parsley Potatoes
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Quick Herby Salmon & Dill-Parsley Potatoes

Quick Herby Salmon & Dill-Parsley Potatoes

with Cucumber & Carrot Salad

Our garlic and herb blend draws out the delicious natural flavour of salmon. Paired with lemony, dill and parsley mayo-spiked potatoes, plus a subtly sweet salad, this meal is all about bold, bright flavours.

Allergens:
Egg
•Fish

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

2

potato

1

lemon

1 packet

dill & parsley mayonnaise

(Contains Egg;)

1 sachet

garlic & herb seasoning

1 packet

salmon

(Contains Fish; May be present: Crustacean, Mollusc. )

1

carrot

1

cucumber

1 bag

mixed salad leaves

Not included in your delivery

1

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

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Nutritional Values

Energy (kJ)2920 kJ
Fat44.9 g
of which saturates6.1 g
Carbohydrate36 g
of which sugars13.1 g
Protein35.9 g
Sodium788 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan
•Lid
•Large Non-Stick Pan

Instructions

1
1

• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Zest lemon to get a generous pinch, then slice into wedges. • Cook potato in the boiling water until easily pierced with a fork, 10-12 minutes. • Drain potato, then return to saucepan. Add lemon zest, a good squeeze of lemon juice, the salt and dill & parsley mayonnaise. Season with pepper. Toss potato to coat. Cover to keep warm.

2
2

• Meanwhile, combine garlic & herb seasoning and a pinch of pepper on a plate. • Pat salmon dry (this helps the skin crisp up in the pan!), then add to the plate with the seasoning, gently turning 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).

3
3

• Meanwhile, grate carrot. Thinly slice cucumber into half-moons. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season, then add carrot, cucumber and mixed salad leaves. Toss to coat.

4
4

• Divide herby salmon, dill-parsley potatoes and cucumber and carrot salad between plates. • Serve with any remaining lemon wedges. Enjoy!