HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSicilian Style Salmon & Herby Caper Sauce
Sicilian-Style Salmon & Herby Caper Sauce

Sicilian-Style Salmon & Herby Caper Sauce

with Panzanella Salad & Roasted Potatoes

Taste Tours
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You're going to love this one – the aroma of the herby caper sauce against the succulent salmon is mind-blowingly good. With roasted veggies, plus creamy goat cheese and crispy croutons in the Panzanella salad, we reckon it's destined for greatness!

Allergens:Tree NutsGlutenSoyFishMilk

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

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount





1 bag


1 packet


(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk)





1 bag


1 packet

flaked almonds

(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)



(ContainsGluten, SoyMay be presentPeanuts, Sesame, Milk, Egg, Tree Nuts, Sulphites)

1 packet



½ packet

goat cheese


1 sachet

Italian herbs

2 clove


Not included in your delivery

olive oil

25 g



1 drizzle

balsamic vinegar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3347 kJ
Fat40.6 g
of which saturates14.1 g
Carbohydrate59.8 g
of which sugars7.8 g
Protein43.9 g
Sodium1188 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato into bite-size chunks. Cut the red onion into wedges. Place the potato and onion on a lined oven tray. Add the Italian herbs, a drizzle of olive oil, 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 the garlic. Roughly chop the dill, capers and tomato. Zest the lemon to get a good pinch, then slice into wedges. Pick the basil leaves. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.


Cut or tear the ciabatta into bite-sized chunks. Place the 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.


Return the frying pan to a medium-high heat with a drizzle of olive oil. Pat the salmon dry with paper towel and season both sides. When the oil is hot, cook the salmon, skin-side down first, until just cooked through, 2-4 minutes each side. Transfer to a plate and cover to keep warm. Return the frying pan to a medium heat with a drizzle of olive oil. Add the garlic and cook until fragrant, 1 minute. Add the capers, lemon zest, a good squeeze of lemon juice and the butter. Simmer until slightly thickened, 1-2 minutes. Remove from the heat, then add the dill and season.

TIP: Patting the skin dry helps it crisp up in the pan!


In a large bowl, combine the tomato, croutons, a pinch of salt and a drizzle of balsamic vinegar and olive oil. Crumble in the goat cheese (see ingredients) and tear over the basil.


Divide the Sicilian-style salmon, Panzanella salad and roasted potatoes between plates. Spoon the herby caper sauce over the salmon and garnish with the toasted almonds. Serve with any remaining lemon wedges.