Double Garlic-Herb Salmon & Roasted Potatoes
with Lemony Veggies & Parsley Yoghurt
It’s the queen-bee of fish tonight - blushing pink salmon. This one has been generously spiced with our garlic and herb seasoning before being seared to tender perfection. To accompany, we have roasty potatoes, lemony veg and a fresh and tangy sauce. No one could resist this much tastiness.
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Ingredients
2
Potato
½ head
broccoli
1
carrot
1 packet
parsley
½
lemon
2 packet
salmon
(Contains fish; )
1 sachet
Garlic & Herb Seasoning
1 packet
Greek-Style Yoghurt
(Contains Milk; )
Not included in your delivery
olive oil
Nutrition Values
Utensils
Instructions
• Set your air fryer to 200°C. • Cut potato into bite-sized chunks. • Place potato into the air fryer basket and season with salt. Drizzle generously with olive oil and cook for 10 minutes. Shake the basket, then cook until golden, a further 10-15 minutes.
TIP: No air fryer? Preheat oven to 240°C/220°C fan-forced. Place potato on a lined oven tray. Drizzle with olive oil and toss to coat. Roast until tender, 20-25 minutes. Remove from oven and season with salt.
• While potato is cooking, cut broccoli (see ingredients) into small florets, then roughly chop stalk. Thinly slice carrot into sticks. Finely chop parsley. Zest lemon to get a pinch and cut into wedges. • Pat salmon dry with paper towel. In a large bowl, combine salmon, garlic and herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. Set aside.
• In a small bowl, combine parsley, Greek-style yoghurt and lemon zest. • Season to taste and set aside.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook broccoli and carrot until tender, 6-7 minutes. • Remove pan from heat and add a squeeze of lemon juice. Season to taste. • Transfer to a plate and cover to keep warm.
• Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, add salmon, skin side down, and cook until just cooked through, 2-4 minutes each side (cook in batches if your pan is getting crowded). TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide chimichurri salmon, potatoes and lemony veggies between plates. • Serve with parsley yoghurt and any remaining lemon wedges. Enjoy!