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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tbsp
Balsamic Glaze
(Contains Sulphites)
350 g
Red Potato
80 g
Tomato
7 g
Basil
1 tbsp
Italian Seasoning
½ tsp
Garlic Salt
200 g
Zucchini
Not included in your delivery
2 tbsp
Oil*
0.06 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.)
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.
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.
