We've taken the classic Italian antipasto 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Salmon Fillets(ContainsFish/Poisson, Seafood/Fruit de Mer)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce.
Cut the potatoes into 1/2-inch wedges. Toss potatoes with half the Italian Seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper. Roast in the middle of the oven, until golden-brown and tender, 21-23 min.
While the potatoes roast, cut the tomatoes into 1/2 -inch pieces. Finely slice the parsley. Pat the salmon dry with paper towels, then sprinkle with the remaining Italian Seasoning. Season with salt and pepper.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the salmon. Pan-fry, until golden-brown and cooked through, 2-3 min per side.** Transfer to a plate and cover with foil to keep warm.
Stir together the tomatoes, parsley, 1/4 tsp garlic salt and 1/2 tbsp oil (dbl both for 4 ppl) in a small bowl. Season with pepper. Set aside.
When the potatoes are almost finished sprinkle Parmesan over top. Return potatoes to the middle of the oven, until the Parmesan is golden-brown, 3-4 min.
Brush the salmon with 1/2 tbsp balsamic glaze (dbl for 4 ppl). Divide the Parmesan potatoes and salmon between plates. Top with the bruschetta and drizzle 1/2 tbsp balsamic glaze (dbl for 4 ppl) over top.