Basil Pesto Jumbo Salmon Roast Dinner

Name: Basil Pesto Jumbo Salmon Roast Dinner with Summery Panzanella Salad and Zesty Orzo
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: 500 g Jumbo Salmon Fillet; 1 unit(s) Ciabatta Roll; 170 g Orzo; 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; ¼ cup Basil Pesto; 1 tsp Garlic Salt; ½ tsp Sugar*; 3 tbsp Unsalted Butter*; ¼ tsp Pepper*; ¼ tsp Salt*; ½ tbsp Oil*

with Summery Panzanella Salad and Zesty Orzo

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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.

Tags:

New

•Low CO2

Allergens:

Salmon

•Barley

•Wheat

•Oats

•Rye

•Triticale

•Gluten

•Milk

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.

Preparation Time35 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

500 g

Jumbo Salmon Fillet

(Contains: Salmon)

1 unit(s)

Ciabatta Roll

(Contains: Barley, Wheat, Oats, Rye, Triticale May contain traces of: 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 contain traces of: Tree nuts, Wheat, Milk, Soy, Sulphites, Egg, Fish)

1 tsp

Garlic Salt

(May contain traces of: 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

Calories920 kcal

Fat39 g

Saturated Fat18 g

Carbohydrate119 g

Sugar15 g

Dietary Fiber11 g

Protein28 g

Cholesterol60 mg

Sodium1740 mg

Trans Fat1.5 g

Potassium1250 mg

Calcium400 mg

Iron6.5 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.

Utensils

•Strainer

•Medium Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Medium Bowl

•Parchment Paper

•Zester

•Large Bowl

•Whisk

•Large Non-Stick Pan

Cooking Steps

PDF

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.