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