10 mins active prep time, 4 servings
We've selected the freshest Tasmanian Salmon from Richmond Oysters for this classic. This simple Dill salmon has to be one of the finest meals you can serve in under 30 minutes. If it's your thing, add a dollop of sour cream at the end to really indulge.
Ingredients (Included in delivery)
- 720g Salmon Fillets
- 2 Zucchinis, thinly sliced lengthways
- 1 tbsp. Dill, freshly chopped
- 2 tbsp. Lemon Juice
- 750g Baby Potatoes
- 2 tbsp. Olive oil
Ingredients (pantry items)
- Olive oil
What you'll need
Olive oil, salt
1. Prepare the vegetables
Thinly slice the zucchinis & chop the dill.
2. Char-grill the salmon
Preheat a char-grill pan over a moderately high heat. Brush the salmon with
half of the oil. Char grill the salmon with the skin side down for 2 minutes or
until the skin is crisp. Turn and cook for a further 2 minutes for medium or
until cooked to your liking. Transfer to a heat proof plate, cover with foil and
leave to rest for 5 minutes.
3. Cook potatoes
Meanwhile place the potatoes in a pot of salted water and bring to a boil,
cooking for 12-15 minutes or until tender. Drain and then halve the potatoes
ready to serve.
4. Cook the Zucchini
Brush the zucchini with the remaining oil and char grill for 2 minutes on each
side or until tender.
Drizzle the salmon with the lemon juice and sprinkle with dill. Arrange the
zucchini on a serving plate. Top with salmon and serve with the potatoes and
6. Serving suggestion
Serve with a tablespoon of sour cream.