Quick Lemon Pepper Salmon

Name: Quick Lemon Pepper Salmon with Warm Dill & Parsley Potato Salad
Total time: 25 min
Yield: 2
Cuisine: Australian
Ingredients: olive oil; 2 potato; ½ lemon; 1 cucumber; ¼ tsp salt; 1 packet dill & parsley mayonnaise; 1 sachet lemon pepper seasoning; 1 packet salmon; 1 apple; 1 drizzle balsamic vinegar; 1 bag mixed salad leaves; 2 tsp plain flour (or gluten-free plain flour)

with Warm Dill & Parsley Potato Salad

Get up to $200 off!

All you need is a little pepper and citrus to bring salmon to life, then keep up the good work with a hearty, herby potato salad, plus a cucumber and apple-adorned salad for added texture and to cut through the richness.

This recipe is under 650kcal per serving and under 30g carbohydrates per serving.

Tags:

Calorie Smart

•Under 40g carbs

•Not Suitable for Coeliacs

Allergens:

Eggs

•Fish

•Gluten

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

lemon

cucumber

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 sachet

lemon pepper seasoning

1 packet

salmon

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

apple

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

1 drizzle

balsamic vinegar

2 tsp

plain flour (or gluten-free plain flour)

(Contains: Gluten;)

Nutritional Values

Energy (kJ)2716 kJ

Fat38.4 g

of which saturates5.3 g

Carbohydrate37.7 g

of which sugars12.1 g

Dietary Fibre7 g

Protein36.1 g

Sodium676 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

Cooking Steps

PDF

• Bring a medium saucepan of lightly salted water to the boil. Peel potato, then cut into bite-sized chunks. Zest lemon to get a 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 a squeeze of lemon juice, the lemon zest, the salt and dill & parsley mayonnaise. Toss until well coated. Cover to keep warm.

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

• While the potato is cooking, combine the plain flour and lemon pepper seasoning on a plate. Season with salt and pepper. • Pat salmon dry, then add to flour mixture and turn 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, 2-3 minutes each side (depending on thickness).

TIP: Patting the salmon skin dry helps it crisp up in the pan!

• While the salmon is cooking, thinly slice cucumber into half-moons. Thinly slice apple. • In a medium bowl, combine a drizzle of olive oil and balsamic vinegar. Season, then add cucumber, apple and mixed salad leaves. Toss to coat.