with Potato Wedges & Zucchini Batons
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.*
Allergens
Utensils
Tags
Olive oil
Potato
1
Zucchini
1
Cucumber
1
Honey
0.5 tsp
White wine vinegar
drizzle
Salmon
1 packet
Mixed salad leaves
1 bag
Dill & parsley mayonnaise
1 packet
Aussie spice blend
1 sachet
• 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.
• 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.
• 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!
• Divide seared salmon, zucchini potato wedges and salad between plates. • Dollop dill & parsley mayonnaise over salmon to serve. Enjoy!
2523
kJ
Energy (kJ)
42.6
g
Fat
5.5
g
of which saturates
19.2
g
Carbohydrate
7.2
g
of which sugars
35.5
g
Protein
554
mg
Sodium
