Balsamic-Glazed Salmon
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Balsamic-Glazed Salmon

Balsamic-Glazed Salmon

with Bruschetta Topping and Roasted Veggies

We've taken classic the Italian appetizer and made it a meal for two with succulent salmon and Parmesan-roasted potato wedges. A final drizzle of balsamic glaze and you're all set for date night!

Family Friendly

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

Preparation Time35 minutes
Cooking Time


serving amount

250 g

Salmon Fillets, skin-on

(Contains Salmon)

1 tbsp

Balsamic Glaze

(Contains Sulphites)

350 g

Red Potato

80 g


7 g


1 tbsp

Italian Seasoning

½ tsp

Garlic Salt

200 g


Not included in your delivery

2 tbsp


0.06 tsp


0.13 tsp



Nutrition Values

Calories520 kcal
Fat27 g
Saturated Fat5 g
Carbohydrate39 g
Sugar6 g
Dietary Fiber5 g
Protein32 g
Cholesterol55 mg
Sodium460 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.


Baking Sheet
Parchment Paper
Measuring Spoons
Paper Towel
Medium Bowl
Small Bowl
Large Non-Stick Pan
Silicone Brush


Roast potatoes

Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, half the Italian Seasoning and 1 tbsp oil to a parchment-lined baking sheet. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown and tender, 21-23 min. (NOTE: We'll add the zucchini to the baking sheet after flipping potatoes!)


Meanwhile, cut tomato into 1/2-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch half-moons.Thinly slice basil. Add zucchini and 1/2 tbsp (1 tbsp) oil to a medium bowl. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to combine. Set aside.Pat salmon dry with paper towels, then sprinkle with remaining Italian Seasoning. Season with salt and pepper.

Make bruschetta topping

Add tomatoes, basil, 1/4 tsp (1/2 tsp) garlic salt and 1/2 tbsp (1 tbsp) oil to a small bowl. Season with pepper, then stir to combine. Set aside.

Roast zucchini

Once potatoes are flipped halfway through cooking, add zucchini to baking sheet. Roast in the middle of the oven until tender-crisp, 12-14 min. (NOTE: For 4 ppl, use 1 baking sheet for zucchini and roast in the top of the oven.)

Cook salmon

Meanwhile, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. Cook until skin is crispy, 4-5 min. Flip and cook until salmon is cooked through, 3-4 min.** Transfer to a plate and cover to keep warm.

Finish and serve

If desired, gently remove and discard salmon skin. Brush salmon with 1/2 tbsp (1 tbsp) balsamic glaze. Divide Italian roasted veggies and salmon between plates. Top salmon with bruschetta topping, then drizzle 1/2 tbsp (1 tbsp) balsamic glaze over top.