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.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
Potato
½ head
Broccoli
1
Carrot
1 packet
Parsley
½
Lemon
1 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
Cooking Steps
• 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 medium bowl, combine salmon, garlic & 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 first, and cook until just cooked through, 2-4 minutes each side.
TIP: The spice blend will char slightly in the pan, this adds to the flavour!
• Divide potatoes and lemony veggies between plates. Top with garlic-herb salmon. • Serve with parsley yoghurt and any remaining lemon wedges. Enjoy!