Salmon with Dill Mayo & Potato Wedges
with courgette & bell pepper
4.0
(62)
Garlic has had many uses throughout history besides cooking; in ancient Egypt, for example, it was believed to have medicinal and magical properties – and was even used as a form of currency!
Tags:
Family
•-30% carbs
Allergens:
Vis
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total40 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
200 g
Potatoes
½ piece
Red onion
½ piece
Garlic
½ piece
Bell pepper
½ piece
Courgette
2.5 g
Fresh dill
(May be present: Selderij)
1 piece
Salmon fillet
(Contains: Vis)
Not included in your delivery
½ tablespoon
Sunflower oil
1 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3087 kJ
Calories738 kcal
Fat49.5 g
Saturated Fat7.2 g
Carbohydrate44.6 g
Sugar9.4 g
Dietary Fiber10.3 g
Protein25.7 g
Salt0.8 g
Potassium550.4 mg
Calcium49.8 mg
Iron1.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan with Lid
•Baking Sheet with Baking Paper
•Wok or sautépan
•Small Bowl
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- Preheat the oven to 200°C.
- Thoroughly wash the potatoes and cut them into wedges.
- Transfer to a pot or saucepan and cover with a shallow layer of water, then bring to the boil.
- Cover with the lid and parboil the potato wedges for 6 - 8 minutes, then drain and set aside.
2
- Meanwhile, chop the onion and crush or mince the garlic.
- Dice the bell pepper and courgette. Finely chop the dill.
- Transfer the potato wedges to a parchment-lined baking sheet. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
- Roast in the oven for 15 - 20 minutes, tossing halfway.
3
- Heat a drizzle of sunflower oil in a wok or deep frying pan over medium-high heat.
- Fry the onion for 1 - 2 minutes.
- Add the bell pepper, courgette and garlic. Mix well and fry for 10 - 12 minutes, seasoning with salt and pepper.
- Meanwhile, in a small bowl combine the mayonnaise with the dill.
4
- Pat the fish dry with kitchen paper and season with salt and pepper. Heat a drizzle of olive oil in a frying pan over medium-high heat.
- Fry the fish for 2 - 3 minutes on its skin, then flip and fry for 2 minutes on the other side.
- Serve the fish with the potato wedges, vegetables and dill mayo alongside.
