Quick Herby Salmon & Dill-Parsley Potatoes
with Cucumber & Carrot Salad
- Eggs
- Fish
- May contain traces of allergens
- Crustaceans
- Fish
- Molluscs
Ingredients
1
Cucumber
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs;)
2
Potato
1 sachet
Garlic & Herb Seasoning
280 g
Salmon
(Contains: Fish; May be present: Crustaceans, Fish, Molluscs.)
1 packet
Mixed Salad Leaves
1
Lemon
1
Carrot
Cooking Steps
• 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.
• Meanwhile, combine garlic & herb seasoning and a pinch of pepper on a plate. • Pat salmon dry (to help 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).
TIP: Patting the skin dry helps it crisp up in the pan!
• 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.
• Divide herby salmon, dill-parsley potatoes and cucumber and carrot salad between plates. • Serve with any remaining lemon wedges. Enjoy!
