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Sicilian-Style Salmon & Panzanella Salad
Sicilian-Style Salmon & Panzanella Salad

Sicilian-Style Salmon & Panzanella Salad

with Herby Roast Potatoes & Chargrilled Capscium Relish

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!

Allergens:
Almond
Soy
Gluten(Wheat)
Fish
Milk
Sulphites

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

Total30 minutes
Cooking Time
DifficultyMedium

Ingredients

Serving amount

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

Not included in your delivery

olive oil

25 g

butter

(Contains: Milk; )

1 drizzle

balsamic vinegar

Nutrition Values

Energy (kJ)3779 kJ
Fat48 g
of which saturates18 g
Carbohydrate65 g
of which sugars21.4 g
Protein48.6 g
Sodium805 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 the delivered box, depending on your region.

Utensils

Baking Tray
Baking Paper
Large Non-Stick Pan

Cooking Steps

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
4

• 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!

5
5

• 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.

6
6

• Divide Panzanella salad, roasted potatoes and salmon between plates. • Top with chargrilled capsicum relish and garnish with toasted almonds. Enjoy!