Easy 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.
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.
Ingredients
1 packet
salmon
(Contains Fish; May be present: Crustacean, Mollusc. )
1 packet
red pesto
(Contains Milk, Almond; May be present: Egg, Cashew, Walnut, Macadamia. )
½
Bake-At-Home Ciabatta
(Contains Gluten, Soy, Wheat; May be present: Egg, Milk, Sesame, Lupin, Almond, Hazelnut. )
1 clove
garlic
1 bag
deluxe salad mix
1 packet
garlic aioli
(Contains Egg;)
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
Utensils
Instructions
• 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.
• 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.
• 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.
• Divide panzanella-style salad between plates. Top with red pesto salmon, spooning over any juices from oven tray. • Serve with garlic aioli.