It’s hard to beat the classic combo of salmon and fresh dill. Add potatoes with some zing from fresh lemon, plus garlic-infused sautéed veggies for a delicious dinner that's surprisingly simple.
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2
potato
2 clove
garlic
1
carrot
1 bag
Leafy Greens
1 bag
dill
½
lemon
1 sachet
chicken-style stock powder
1 packet
salmon
(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )
1
olive oil
1 tbs
water
20 g
butter
• Bring a medium saucepan of lightly salted water to the boil. • Cut potato into bite-sized chunks. Finely chop garlic. Thinly slice carrot into rounds. Roughly chop leafy greens. • Roughly chop dill. Slice lemon into wedges.
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then transfer to a plate. • Return saucepan to medium-high heat. Add a drizzle of olive oil and 1/2 the garlic. Cook until fragrant, 1 minute. Add chicken-style stock powder, the water and a generous squeeze of lemon juice, then bring to the boil. • Remove pan from heat, then return potato to pan, tossing to coat. Lightly crush potato. Cover to keep warm.
• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook carrot, tossing, until tender, 4-5 minutes. Add greens and remaining garlic and cook until just wilted and fragrant, 1-2 minutes. Season with salt and pepper. Transfer to a bowl. Cover to keep warm. • Pat salmon dry (to help the skin crisp up in pan!), then season on both sides. Return frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side. Transfer to a plate. Cover to keep warm. • Return frying pan to medium heat. Cook the butter until melted and browned slightly, 1-2 minutes. Remove from heat, then add dill, stirring to combine. Season to taste.
• Divide salmon, lemony potatoes and veggies between plates. • Spoon dill butter sauce over salmon and potatoes to serve.