Lemon Pepper Salmon & Baby Broccoli
with Dill & Parsley Potato Salad
Brighten your day with a summertime classic, perfect for a day spent around a delicious meal. Salmon is sure to bring a sunny feel with zesty pepper spices to add a kick of flavour. Cool off by taking a bite of creamy and herby potato salad.
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
potatoes
1
lemon
1 packet
Dill & Parsley Mayonnaise
(Contains Egg, Soy; )
1 sachet
lemon pepper spice blend
1 packet
salmon
(Contains fish; )
1
cucumber
1
apple
1 bag
Mixed Salad Leaves
1 bag
baby broccoli
Not included in your delivery
1
olive oil
¼ tsp
salt
½ tbs
plain flour
(Contains Gluten; )
½ tbs
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Boil the kettle. • Cut potato into bite-sized chunks. Cut baby broccoli in half lengthways. Zest lemon to get a generous pinch, then slice into wedges. • Half-fill a medium saucepan with boiling water with a good pinch of salt. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. • Drain and return to the pan, then add lemon juice (1/2 tbs for 2 people / 1 tbs for 4 people), lemon zest, the salt and dill & parsley mayonnaise. Toss until coated, then cover to keep warm.
• While the potatoes are cooking, combine the plain flour, lemon pepper spice blend and a pinch of salt and pepper on a plate. • Pat salmon dry, then add to the flour mix and turn to coat. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook baby broccoli until tender, 5-6 minutes. Transfer to a bowl and cover to keep warm. • Return the frying pan to medium-high heat with a drizzle of olive oil. When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate to rest.
TIP: The spice blend chars a little in the pan, this adds to the flavour!
• While the salmon is cooking, thinly slice cucumber into half-moons. Thinly slice apple. • In a medium bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people), the balsamic vinegar, cucumber, apple and mixed salad leaves. Season to taste and toss to coat.
• Divide lemon pepper salmon, baby broccoli, dill-parsley potatoes and apple salad between plates. • Serve with any remaining lemon wedges. Enjoy!