You're going to love this one – the aroma of the zesty 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
2
potato
2 clove
garlic
2
tomato
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; )
1 sachet
Italian Herbs
olive oil
25 g
butter
(Contains: Milk; )
1 drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into bite-sized chunks. Place potato on a lined oven tray. • Add Italian herbs, a drizzle of olive oil and a pinch of 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. 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 and garlic 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, in a large bowl, combine tomato, croutons, baby spinach leaves, a pinch of salt and a drizzle of balsamic vinegar and olive oil. • Crumble in goat cheese and top with parsley leaves.
• Divide Panzanella salad, roasted potatoes and salmon between plates. • Top with chargrilled capsicum relish and garnish with toasted almonds. Enjoy!