with Lemon Pepper Wedges & Garden Salad
You can't go wrong with lemon pepper wedges, or salt and pepper salmon, or herby caper mayo. This meal is a greatest hits of our favourite flavours, with juicy salmon leading the way. *This recipe is under 650kcal per serving and under 30g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Potato
2
Lemon pepper seasoning
1 sachet
Salmon
1 packet
Tomato
1
Carrot
1
Capers
1 packet
Dill & parsley mayonnaise
1 packet
Mixed salad leaves
1 packet
Vinegar
drizzle
• Preheat oven to 220°C/200°C fan-forced. • Cut potato into wedges. • Place wedges on a lined oven tray. Drizzle with olive oil, sprinkle with lemon pepper seasoning, season with salt and toss to coat. • Bake until tender, 25-30 minutes. TIP: If your oven tray is crowded, divide between two trays.
• When wedges have 15 minutes remaining, place salmon on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and gently turn to coat. • Bake until salmon is just cooked through, 8-12 minutes.
• While salmon is baking, cut tomato into thin wedges. • Using a vegetable peeler, slice carrot into ribbons. • Roughly chop capers. • In a small bowl, combine dill & parsley mayonnaise and capers. • In a large bowl, combine mixed salad leaves, tomato, carrot, a drizzle of vinegar and olive oil. Season. TIP: Capers have a strong flavour – add less if desired.
• Divide baked salmon, lemon pepper wedges and salad between plates. Top salmon with herby caper mayo to serve. Enjoy!
2511
kJ
Energy (kJ)
37.1
g
Fat
4.9
g
of which saturates
30.6
g
Carbohydrate
10
g
of which sugars
6.9
g
Dietary Fibre
35.2
g
Protein
870
mg
Sodium
with Mixed Leaves & Crushed Peanuts
