Dill and salmon are besties for life, so you know they're going to get along, but when you throw a toasty almond garlic crumb in the mix? Well, then you've really got a party in your mouth. Time to get cooking!
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.
salmon(ContainsFishMay be present Crustacea, Milk, Soy)
dill & parsley mayonnaise(ContainsEgg)
flaked almonds(ContainsTree NutsMay be present Milk, Soy, Peanuts, Sesame)
Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. TIP: Cut the potato to the correct size so it cooks in the allocated time. Finely chop the garlic (or use a garlic press). Finely chop the dill. Thinly slice the zucchini into half-moons. Trim and halve the green beans.
Add the potato to the saucepan of boiling water and cook until easily pierced with a knife, 12-15 minutes. Drain and return to the pan. Add the butter and season with a pinch of salt and pepper. Gently crush with a potato masher or a fork, then cover with a lid to keep warm.
While the potato is cooking, heat a medium frying pan over a medium-high heat. Add the flaked almonds and toast, stirring, until fragrant, 2-3 minutes. Transfer to a medium bowl. Return the pan to a medium-high heat with a good drizzle of olive oil. Add the panko breadcrumbs (see ingredients list) and a pinch of salt and pepper. Cook, stirring, until golden, 2-3 minutes. Add the garlic and cook until fragrant, 1 minute. Transfer to the bowl with the flaked almonds and stir through the dill.
Return the pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides with a pinch of salt and pepper. TIP: Patting the skin dry helps it crisp up in the pan! When the oil is hot, add the salmon to the pan, skin-side down, and cook until just cooked through, 2-4 minutes each side. TIP: Cook times will vary depending on the size of the fillet. Transfer to a plate to rest.
Return the frying pan to a medium-high heat with a drizzle of olive oil if needed. Add the green beans and zucchini and cook until tender, 3-4 minutes. Season with salt and pepper and remove from the heat.
Divide the crushed potatoes between plates. Top with the greens and salmon. Sprinkle with the almond crumb and serve with the dill & parsley mayonnaise. TIP: For the low-calorie option, serve with 1/2 the dill & parsley mayonnaise.