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Bacon Wrapped Salmon

Bacon Wrapped Salmon

with Pesto Potatoes

Discovery Special
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We already love salmon but let's take it to the next level with a wrap and twirl in smoky bacon! Zesty pesto potatoes and slow-roasted broccolini will make tonight's meal feel like date night!

Allergens:Seafood/Fruit de MerFish/PoissonMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

100 g

Bacon Strips

¼ cup

Basil Pesto

(ContainsMilk/Lait)

460 g

Russet Potato

170 g

Broccolini

1 unit

Lemon

6 g

Garlic

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1110 kcal
Fat73 g
Saturated Fat23 g
Carbohydrate59 g
Sugar4 g
Dietary Fiber8 g
Protein49 g
Cholesterol130 mg
Sodium820 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Zester
Paper Towel
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1 inch pieces. Add potatoes and 1 tbsp oil to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 25-28 min.

2

While potatoes roast, trim ends off broccolini, then cut any larger stalks in half lengthwise, leaving thinner stalks whole. Peel, then mince or grate garlic. Zest, then juice half the lemon. Cut remaining lemon into wedges.

3

Pat salmon dry with paper towels. Season salmon with salt, pepper and half the lemon zest. Wrap two bacon strips around each piece of salmon. (TIP: Overlapping strips by 1/2-inch helps keep bacon on salmon!)

4

Heat a large non-stick pan over medium-high heat. When hot, add bacon-wrapped salmon. Cook, until golden, 1-2 min per side. Add bacon-wrapped salmon to a parchment-lined baking sheet. Roast in the top of the oven, until cooked through, 5-6 min.** Carefully wipe pan clean.

5

While salmon bakes, heat the same pan over medium-high. Add broccolini and 1/3 cup water. Season with salt. Cook, tossing occasionally, until water evaporates, 4-5 min. Add garlic, 2 tbsp butter and 1/2 tsp lemon zest (dbl both for 4 ppl). Cook, stirring often, until garlic is fragrant and broccolini is tender-crisp, 2-3 min.

6

Add potatoes, pesto, sourcream, Parmesan and 1 tsp lemon juice (dbl for 4 ppl) to a large bowl. Toss to coat. Divide pesto potatoes, bacon-wrapped salmon and broccolini between plates. Squeeze a lemon wedge overtop, if desired.