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Lemon Pepper Salmon
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Lemon Pepper Salmon

Lemon Pepper Salmon

with Garlic Crushed Potatoes, Veggies & Herby-Butter Sauce

You can't go wrong with the classic combo of salmon and fresh herbs. Complete the dish with crushed potatoes to balance out the lovely richness of the salmon and sauce, plus garlic-laced veggies for some extra colour, texture and goodness.

Over 30g protein
Quick Prep

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 Time30 minutes


Serving amount



1 packet


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

1 sachet

lemon pepper seasoning

2 packet

garlic paste

1 bag

Carrot & Zucchini Mix

1 bag


Not included in your delivery

olive oil

1 tbs


40 g



Nutritional Values

Energy (kJ)2955 kJ
Fat44.3 g
of which saturates15.4 g
Carbohydrate38.6 g
of which sugars8.7 g
Protein37.2 g
Sodium592 mg
The average adult daily energy intake is 8700 kJ


Medium Saucepan
Large Frying Pan



• Bring a medium saucepan of lightly salted water to the boil. • Chop potato into bite-sized chunks. • Pat salmon dry with a paper towel. In a medium bowl combine lemon pepper seasoning and a drizzle of olive oil. Add salmon, gently turn to coat.


• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain, then set potato aside. • Return saucepan to medium-high heat. Add a drizzle of olive oil and half the garlic paste and cook, stirring, until fragrant, 1 minute. • Add potato and a generous pinch of salt to the saucepan and toss to coat.

Lightly crush with a fork (add a splash of water if the potato looks dry!). Cover to keep warm.


• Meanwhile, in a medium heatproof bowl, combine a drizzle of olive oil and the remaining garlic paste. Microwave until fragrant, 10 second bursts. • To the bowl with the garlic oil, add carrot & zucchini mix and a splash of water then cover with a damp paper towel. Microwave carrot & zucchini mix on high until just tender, 4-5 minutes. Drain, then return veggies to the bowl. Season with salt and pepper to taste and cover to keep warm. • In a frying pan, heat with a drizzle of olive oil over medium-high. When oil is hot, cook salmon, skin-side down first, until cooked through, 2-4 minutes each side. Add the butter and cook until melted and browned slightly, 1-2 minutes. Remove from heat, then tear in parsley. Season to taste.


• Divide salmon, garlic crushed potatoes and veggies between plates. • Spoon parsley-butter sauce over salmon and potatoes to serve. Enjoy!