Sicilian-Style Salmon & Panzanella Salad
with Roast Potatoes & Chargrilled Capscium Relish
You're going to love this one – the aroma of the butter sauce against the succulent salmon is mind-blowingly good. With roasted potatoes, plus creamy goat cheese and crispy croutons in the Panzanella salad, we reckon it's destined for greatness!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
2 clove
garlic
2
tomato
½
lemon
1 bag
parsley
1 packet
flaked almonds
(Contains Almond; )
1
Wholemeal Panini
(Contains Soy, Gluten(Wheat); )
1 packet
salmon
(Contains fish; )
1 bag
baby spinach leaves
1 packet
goat cheese
(Contains Milk; )
1 packet
Chargrilled Capsicum Relish
(Contains Sulphites; )
Not included in your delivery
olive oil
25 g
butter
(Contains Milk; )
drizzle
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
• While the veggies are roasting, finely chop garlic. Roughly chop tomato. • Zest lemon to get a good pinch, then slice into wedges. Pick parsley leaves. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
• Cut or tear wholemeal panini into bite-sized chunks. Place croutons on a second lined oven tray, drizzle with olive oil and season with salt and pepper. • Toss to coat, spread out evenly, then bake until golden, 5-7 minutes.
• When the veggies have 5 minutes remaining, return the frying pan to medium-high heat with a drizzle of olive oil. Pat salmon dry with paper towel and season both sides. • When oil is hot, cook salmon, skin-side down first, until just cooked through, 2-4 minutes each side. • Reduce heat to low, then add the butter, garlic, lemon zest and a generous squeeze of lemon juice and cook, turning salmon, until fragrant, 1 minute. Season with salt and pepper.
TIP: Patting the skin dry helps it crisp up in the pan.
• Meanwhile, add tomato, croutons and baby spinach to a large bowl. Add a pinch of salt and drizzle with balsamic vinegar and olive oil. Toss to combine. • Crumble in goat cheese and top with parsley leaves.
• Divide salmon, Panzanella salad and roasted potatoes between plates. • Top with chargrilled capsicum relish and garnish with toasted almonds. • Serve with any remaining lemon wedges. Enjoy!