HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSeared Salmon & Dill Parsley Potatoes
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Seared Salmon & Dill-Parsley Potatoes

Seared Salmon & Dill-Parsley Potatoes

with Apple Salad

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Our garlic and herb blend draws out the delicious natural flavour of salmon. Paired with a warm dill and parsley potato salad, plus a crisp apple salad, this meal is a burst of brightness in your mouth!

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:EggFish

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potatoes

1

lemon

1 packet

dill & parsley mayonnaise

(ContainsEgg)

1 sachet

garlic & herb seasoning

1 packet

salmon

(ContainsFishMay be present Crustacea, Milk, Soy)

1

cucumber

1

apple

1 bag

mixed salad leaves

Not included in your delivery

tbs

olive oil

¼ tsp

salt

2 tsp

balsamic vinegar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)2970 kJ
Fat44.8 g
of which saturates7.4 g
Carbohydrate38.3 g
of which sugars11.7 g
Dietary Fibre0 g
Protein35.7 g
Cholesterol0 mg
Sodium749 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Medium Pan
Lid
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of lightly salted water to the boil. Cut the potato (unpeeled) into 2cm chunks. Zest the lemon to get a generous pinch, then slice into wedges. TIP: Cut the potato to size so it cooks in time.

2

Cook the potato in the boiling water until easily pierced with a knife, 10-12 minutes. Drain, then return the potato to the saucepan. Add lemon juice (2 tsp for 2 people / 1 tbs for 4 people), lemon zest, the salt and the dill & parsley mayonnaise. Toss to coat the potato, then cover to keep warm.

3

While the potato is cooking, combine the garlic & herb seasoning and a pinch of salt and pepper on a plate. Pat the salmon fillets dry, then coat both sides with the spice mixture. TIP: Patting the skin dry helps the skin crisp up in the pan.

4

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The spice blend will char a little in the pan, this adds to the flavour!

5

Thinly slice the cucumber into half-moons. Thinly slice the apple. In a medium bowl, combine the balsamic vinegar, cucumber, apple and mixed salad leaves. Drizzle with olive oil and season with salt and pepper. Toss to coat.

6

Divide the seared salmon, dill-parsley potatoes and apple salad between plates. Serve with the remaining lemon wedges.