Lemon Pepper Salmon
with Warm Dill & Parsley Potato Salad
Treat your tastebuds with this salmon and warm potato salad combination - a classic, and for good reason! The sweet crunch from the apples mixed into the side salad add a crisp note of interest to a simple yet satisfying dish.
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
3 unit
potato
1 unit
lemon
1 unit
pear
1 tub
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
lemon pepper spice blend
1 packet
salmon
(Contains fish; )
1 unit
apple
1 bag
salad leaves
Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
plain flour
(Contains Gluten; )
2 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
Bring a medium saucepan of lightly 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. Zest the lemon to get a generous pinch, then slice into wedges.
Add the potato to the saucepan of boiling water. Cook until easily pierced witha knife, 10-12 minutes. Drain, then return the potato to the saucepan and add lemon juice (2 tsp for 2 people / 4 tsp for 4 people), lemon zest, the salt and dill & parsley mayonnaise. Toss until the potato is well coated. Cover to keep warm.
On a plate, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper. Pat the salmon fillets dry, add to the flour mixture and turn to coat.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot add the salmon, skin-side down, to the pan and cook until just cooked through, 2-3 minutes each side (depending on thickness). TIP: Don't worry if the spice blend chars a little in the pan, this adds to the flavour!
While the salmon is cooking, thinly slice the pear and apple. In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the balsamic vinegar, pear, apple and mixed salad leaves. Season with a pinch of salt and pepper. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!
Divide the lemon pepper salmon, dill and parsley potato salad and green salad between plates. Serve with any remaining lemon wedges.