SuperQuick Lemon-Pepper Salmon Rolls

15-Min Meal

SuperQuick

with Crispy Roasted Broccoli

5 min

Difficulty: 1/3

This dinner will whisk you away to the East Coast in just 15 minutes! Lemon-pepper salmon gets tossed with zippy mayo, nestled in a toasted bun and paired with crispy roasted broccoli. Ingredients: Salmon fillets • Broccoli • Sandwich bun (unbleached untreated enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Lemon • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat).

Allergens

Barley

Soy

Mustard

Wheat

Milk

Sulphites

Salmon

Crustaceans

Egg

May contain traces of allergens

Sesame

Tree nuts

Fish

Gluten

Utensils

Baking Sheet

Measuring Spoons

Strainer

Large Non-Stick Pan

Medium Bowl

Paper Towel

Tags

SuperQuick

Ready-in-20

Ingredients

Salmon Fillets, skin-on

250 g

Sandwich Bun

2 unit(s)

Mayonnaise

4 tbsp

Broccoli

227 g

Crispy Shallots

14 g

Whole Grain Mustard

1 tbsp

Lemon

0.5 unit(s)

Oil

2 tbsp

Salt

0.125 tsp

Pepper

0.13 g

Preparation

Before starting, preheat the broiler to high.
Wash and dry all produce.
Cut broccoli into bite-sized pieces.
Arrrange broccoli, 1/2 tbsp (1 tbsp) water and 1 tbsp (2 tbsp) oil on a baking sheet. Season with salt and pepper, then toss to coat. Broil for 9-10 min, flipping once halfway through, until tender-crisp.

Meanwhile, zest, then juice half the lemon (use all for 4 servings).
Add lemon juice, half the mustard (use all for 4 servings) and mayo to a medium bowl. Season with salt and pepper, then stir to combine. Set aside.

Heat a large non-stick pan over high.
Pat salmon dry with paper towels. Season with salt and pepper.
To the hot pan, add 1 tbsp (2 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until golden and cooked through.**
When salmon is done, break salmon up into large flakes/pieces, removing and discarding skin, if you like.
Transfer salmon to the bowl with mayo dressing. Set aside.

Meanwhile, halve buns.
Once broccoli is tender, toss with lemon zest and set aside.
Arrange buns on the same baking sheet as broccoli, cut-sides up. Toast for 1-2 min, until golden. (TIP: Keep an eye on them so they don't burn!)

Divide broccoli between plates. Sprinkle half the crispy shallots (use all for 4 servings) over top.
Divide salmon-mayo mixture between toasted buns.
Divide salmon rolls between plates.

If you've opted to get salmon, pat salmon dry with paper towels. Season with salt and pepper. To the hot pan, add 1 tbsp (2 tbsp) oil, then salmon. Pan-fry for 3-5 min per side, until browned and cooked through.** Break salmon up into large flakes/pieces, removing and discarding skin, if you like. Transfer salmon to the bowl with mayo dressing. Set aside.