Basil Pesto Jumbo Salmon Roast Dinner
with Summery Panzanella Salad and Zesty Orzo- Salmon
- Barley
- Wheat
- Oats
- Rye
- Triticale
- Gluten
- Milk
- Rye
- Triticale
- Wheat
- Sesame
- Soy
- Walnuts
- Barley
- Oats
- May contain traces of allergens
- Tree nuts
- Milk
- Sulphites
- Egg
- Fish
- Mustard
- Peanuts
Gather around and get into a summer state of mind! This basil pesto salmon dinner is full of bright and fresh flavours. Zippy lemony orzo with corn and tomatoes is served alongside panzanella salad to make this meal an absolute showstopper.
Ingredients
500 g
Jumbo Salmon Fillet
(Contains: Salmon)
1 unit(s)
Ciabatta Roll
(Contains: Barley, Wheat, Oats, Rye, Triticale May be present: Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
170 g
Orzo
(Contains: Gluten, Wheat)
1 unit(s)
Stone Fruit
113 g
Corn Kernels
113 g
Baby Tomatoes
113 g
Arugula and Spinach Mix
1 unit(s)
Mini Cucumber
1 unit(s)
Lemon
7 g
Parsley
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Basil Pesto
(Contains: Milk May be present: Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)
1 tsp
Garlic Salt
(May be present: Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)
Not included in your delivery
½ tsp
Sugar*
3 tbsp
Unsalted Butter*
(Contains: Milk)
¼ tsp
Pepper*
¼ tsp
Salt*
½ tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min.
- Drain, then rinse orzo under cold water. Return orzo to the same pot, off heat.
- Meanwhile, finely chop parsley.
- Cut ciabatta into 1/2-inch cubes.
- Melt 2 tbsp (4 tbsp) butter in a medium microwaveable bowl, or in a small pot over medium-low heat. Stir in 1/4 tsp (1/2 tsp) garlic salt.
- Toss ciabatta cubes in garlic butter, then arrange on an unlined baking sheet.
- Toast in bottom of the oven, until crisp, 5-6 min. (TIP: Keep an eye on them so they don't burn!)
- When done, add half the parsley and toss to combine.
- Pat salmon dry with paper towels, then season with salt and pepper.
- Place salmon on a parchment-lined baking sheet, skin-sides down. Spoon half the pesto over each piece of salmon.
- Roast in the middle of the oven, until cooked through, 16-20 min.**
- Meanwhile, halve, pit, then slice stone fruit into 1/2-inch wedges.
- Thinly slice cucumber.
- Zest, then juice lemon.
- Halve tomatoes.
- Add 1 tbsp (2 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar, 1/4 tsp (1/2 tsp) lemon zest and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then whisk to combine.
- Add stone fruit wedges, cucumbers and half the tomatoes to the bowl with dressing. Toss to coat.
- Heat a large non-stick pan over medium heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then corn. Cook, stirring occasionally, until lightly browned, 5-6 min. Season with salt and pepper.
- Add 1 tbsp (2 tbsp) butter, then stir to melt.
- Remove from heat.
- Add orzo, remaining pesto, remaining tomatoes, remaining parsley, remaining garlic salt, half the Parmesan and 1/4 tsp (1/2 tsp) lemon zest to the pan. Season with pepper, then toss to coat.
- Add croutons and arugula and spinach mix to the bowl (from step 4). Toss to coat.
- Divide salmon, orzo and salad between plates.
- Sprinkle remaining Parmesan over top of salad.
