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Easy Aussie Seared Salmon & Dill-Parsley Mayo

Easy Aussie Seared Salmon & Dill-Parsley Mayo

Easy Aussie Seared Salmon & Dill-Parsley Mayo

with Potato Wedges & Zucchini Batons

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With its rich flavour and delicate texture, salmon stands up well to a good dollop of herby dill and parslet mayo. Bulk up the potato wedges with zucchini to keep things interesting, and the carbs in check!

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

Tags:

Calorie Smart

•Under 30g carbs

•Dietitian approved

Allergens:

Fish

•Eggs

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 Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1

potato

1

zucchini

1

cucumber

1 packet

salmon

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

1 bag

mixed salad leaves

1 packet

dill & parsley mayonnaise

(Contains: Eggs;)

1 sachet

Aussie spice blend

Not included in your delivery

olive oil

½ tsp

honey

drizzle

white wine vinegar

Nutritional Values

Energy (kJ)2523 kJ

Fat42.6 g

of which saturates5.5 g

Carbohydrate19.2 g

of which sugars7.2 g

Protein35.5 g

Sodium554 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Non-Stick Pan

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. • Cut potato into wedges. Cut zucchini into batons. Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and half of the Aussie spice blend, toss to coat. • Bake until tender, 20-25 minutes.

2

• Meanwhile, thinly slice cucumber into rounds. Set aside. • In a medium bowl, combine the honey and a drizzle of the white wine vinegar and olive oil. Season, then set aside. • In a second medium bowl, combine the remaining Aussie spice blend, a drizzle of olive oil and a pinch of salt. Add salmon, turning to coat.

3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Meanwhile, to the bowl with the dressing, add cucumber and mixed salad leaves. Toss to combine.

TIP: The spice blend will char slightly in the pan, this adds to the flavour!

4

• Divide seared salmon, zucchini potato wedges and salad between plates. • Dollop dill & parsley mayonnaise over salmon to serve. Enjoy!

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