Salmon with Roast Potatoes
with dill mayo, courgette & bell pepper
Did you know that salmon, like flamingos, are pink because of their diet? They get this colour from the pigment they absorb from shrimp, for example.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
1.5 tablespoon
Olive oil
1 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 200°C. Thoroughly wash the potatoes and cut them into quarters. Transfer to a pot or saucepan and cover with a shallow layer of water, then bring to the boil. Cover with the lid and cook the potatoes for 6 - 8 minutes, then drain and set aside.
Meanwhile, chop the onion and crush or mince the garlic. Dice the bell pepper and courgette. Finely chop the fresh dill.
Transfer the potatoes to a parchment-lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper, then toss well to coat. Roast in the oven for 15 - 20 minutes, tossing halfway.
Heat the sunflower oil in a wok or deep frying pan over medium-high heat. Fry the onion for 1 - 2 minutes, then 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. Pat the salmon dry with kitchen paper and season with salt and pepper. Heat the rest of the olive oil in a frying pan over medium-high heat and fry the salmon for 2 - 3 minutes on its skin. Flip the salmon and fry for 2 minutes on the other side.
Serve the salmon with the potatoes, vegetables and dill mayo.
Did you know... many of us don't get enough vitamin D, which helps strengthen the immune system and aids with calcium absorption. Good sources of vitamin D include such fish as salmon, mackerel, herring and sardines.
