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Panzanella-inspired Sun-dried Tomato Salmon Salad

Panzanella-inspired Sun-dried Tomato Salmon Salad

with aioli drizzle

Get 50% Off Your First Box | Plus 20% off your next 4 boxes

Get 50% Off Your First Box | Plus 20% off your next 4 boxes

Calories

:

597 kcal

Protein

:

29.1g protein

Total

:

25 minutes

Difficulty

:

Easy

Family Friendly

Protein Rich

Allergens:

Fish
Rye
Wheat
Barley
Cereals containing gluten
Milk
Egg
Mustard
Soya
Cereals containing gluten
Egg
Milk
Oats
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

200 grams

Salmon

(Contains: Fish)

2 unit(s)

Ciabatta

(Contains: Rye, Wheat, Barley, Cereals containing gluten May be present: Soya, Cereals containing gluten, Egg, Milk, Oats)

½ sachet(s)

Italian Herbs

1 unit(s)

Garlic

40 grams

Salad Leaves

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

125 grams

Cherry Tomatoes

1 sachet(s)

Aioli

(Contains: Egg, Mustard)

1 sachet(s)

Sun Dried Tomato Paste

Nutrition Values

Energy (kJ)2499 kJ

Energy (kcal)597 kcal

Fat39.7 g

of which saturates6.7 g

Carbohydrate30 g

of which sugars4.3 g

Dietary Fiber3.3 g

Protein29.1 g

Cholesterol87.2 mg

Salt1.9 g

Trans Fat0.1 g

Potassium171.7 mg

Calcium13.3 mg

Iron0.6 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 your delivered box.

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 sun-dried tomato paste, turning to coat.

Prep the Salad

3

While the chicken is cooking, halve the tomatoes then 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.
Finish with a generous drizzle of aioli.

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