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Easy Red Pesto Salmon

Easy Red Pesto Salmon

Easy Red Pesto Salmon

with Panzanella-Style Salad & Garlic Aioli

Up to 180$ + Free Treats / Extras for Life

Our rich red pesto transforms this fuss-free meal into something special. Slather it on juicy seared salmon, serve with a garlicky crouton-adorned salad, and you have a dish that brings the Italian vibes to the table.

Tags:

Easy Prep

Allergens:

Fish

•Milk

•Almond

•Gluten

•Soy

•Wheat

•Eggs

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

salmon

(Contains: Fish; May be present: Crustaceans, Mollusc.)

1 packet

red pesto

(Contains: Milk, Almond; May be present: Eggs, Cashew, Walnut, Macadamia.)

½

Bake-At-Home Ciabatta

(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)

1 clove

garlic

1 bag

deluxe salad mix

1 packet

garlic aioli

(Contains: Eggs;)

1 sachet

Italian herbs

½ packet

grated Parmesan cheese

(Contains: Milk;)

Not included in your delivery

olive oil

½ tsp

honey

2 tsp

vinegar (balsamic or white wine)

Nutritional Values

Energy (kJ)3074 kJ

Fat55.2 g

of which saturates8.4 g

Carbohydrate22.2 g

of which sugars7 g

Protein36.5 g

Sodium369 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Tray

•Baking Paper

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. Pat salmon dry with paper towel (this will help the skin crisp up in the pan!). Season with salt and pepper. Place red pesto in a large bowl. Add salmon, gently turning to coat. Set aside.

2

• Tear bake-at-home ciabatta (see ingredients) into small chunks. Finely chop garlic. • Place torn ciabatta on a second lined oven tray. Drizzle with olive oil and sprinkle with garlic and Italian herbs. Season, then toss to coat. • Bake until golden, 8-10 minutes.

3

• While croutons are baking, heat a drizzle of olive oil in a large frying pan over a medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. combine the vinegar, honey and a drizzle of olive oil in a large bowl. Season to taste. • Just before serving, add deluxe salad mix, grated Parmesan cheese (see ingredients) and croutons. Toss to coat.

4

• Divide panzanella-style salad between plates. Top with red pesto salmon, spooning over any juices from oven tray. • Serve with garlic aioli.

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