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Easy Panzanella-inspired Pesto Salmon Salad

Easy Panzanella-inspired Pesto Salmon Salad

with garlic aioli

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A recipe conveniently customised just to your liking.

Tags:

Family Friendly

•Protein Rich

Allergens:

Fish

•Rye

•Wheat

•Barley

•Cereals containing gluten

•Cashew nuts

•Nuts

•Milk

•Egg

•Mustard

•Soya

•Cereals containing gluten

•Egg

•Milk

•Oats

•May contain traces of allergens

•Peanut

The quantities provided above are averages only.

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

2 unit(s)

Ciabatta

(Contains: Soya, Cereals containing gluten, Egg, Milk, Oats, May contain traces of allergens, Rye, Wheat, Barley, Cereals containing gluten)

½ sachet(s)

Italian Herbs

1 unit(s)

Garlic

40 grams

Salad Leaves

1 sachet(s)

Tomato Pesto

(Contains: Peanut, May contain traces of allergens, Cashew nuts, Nuts)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 unit(s)

Cucumber

Nutrition Values

Energy (kJ)2832 kJ

Energy (kcal)677 kcal

Fat48.3 g

of which saturates7.6 g

Carbohydrate30.5 g

of which sugars3.6 g

Dietary Fiber2.4 g

Protein29.7 g

Cholesterol87 mg

Salt3.4 g

Trans Fat0.1 g

Potassium126.6 mg

Calcium21.2 mg

Iron1 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Baking Tray

•Garlic Press

•Grater

Cooking steps

Get Prepped

1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press).
Cut or tear the ciabatta into small chucnks and place onto a lined baking tray then toss with a drizzle of oil, salt and pepper, half the sachet of Italian herbs (per 2P) and the garlic.
Bake in the oven until crispy and golden brown, 8-10 mins.

Fry the Salmon

2

Place a pan over high heat with a drizzle of oil.
Season the salmon with salt and pepper.
Once hot, add the salmon fillets, skin-side down. Cook for 4-5 mins, turn over, and cook for 3-4 mins on the other side. IMPORTANT: Wash hands and equipment after handling raw fish. Fish is cooked when opaque in the centre.
Remove pan from heat and add the pesto, turning salmon to coat.

Prep the Salad

3

While the chicken is cooking, trim the cucumber and halve lengthways, then roughly chop widthways.
Add to a large bowl with the salad leaves, Italian style cheese and herby croutons.
Toss to coat with olive oil and season to taste with salt and pepper.

Dish Up

4

Divide warm salad between plates.
Top with the salmon, spooning over any pan juices.
Serve with garlic aioli.

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