Quick Red Pesto Salmon
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Quick Red Pesto Salmon

Quick Red Pesto Salmon

with Panzanella-Style Salad & Garlic Aioli

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
Quick
Allergens:
Gluten
Soy
Wheat
Fish
Milk
Almond
Egg

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

½

Bake-At-Home Ciabatta

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

1 clove

garlic

1 sachet

Italian herbs

1 packet

salmon

(Contains Fish; May be present: Crustacean, Weichtiere (Mollusken). )

1 packet

red pesto

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

1 bag

mixed salad leaves

1 packet

Parmesan cheese

(Contains Milk;)

1 packet

garlic aioli

(Contains Egg;)

Not included in your delivery

olive oil

½ tbs

honey

drizzle

vinegar (balsamic or white wine)

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Nutritional Values

Energy (kJ)3039 kJ
Fat53.7 g
of which saturates8.7 g
Carbohydrate23.1 g
of which sugars6.1 g
Protein37.9 g
Sodium550 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Large Frying Pan

Instructions

1
1

• Preheat oven to 200°C/180°C fan-forced. • Tear bake-at-home ciabatta (see ingredients) into small chunks. • 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. • Finely chop garlic. • Pat salmon dry with paper towel (this will help the skin crisp up in the pan!). Season both sides. Transfer to a bowl. Add red pesto, turning to coat.

2
2

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side.

3
3

• While the salmon is cooking, combine the honey and a drizzle of olive oil and vinegar in a large bowl. Season to taste. • Add mixed salad leaves, shaved Parmesan cheese and croutons. Toss to coat.

4
4

• Divide panzanella-style salad between plates. Top with red pesto salmon, spooning over any pan juices. • Serve with garlic aioli. Enjoy!

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