Pesto Crusted Baked Salmon
with Buttery Rice Pilaf, Zucchini and Almonds- Saumon
- Lait
- Avoine
- Seigle
- Sésame
- Soya
- Blé
- Orge
- Amandes
- Sulfites
- Peut contenir des traces d’allergènes
- Soya
- Sulfites
- Poisson
- Oeuf
- Arachides
- Triticale
- Crustacés
- Moutarde
- Noix
- Lait
- Sésame
- Blé
- Gluten
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Soya, Sulfites)
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 cs
Chapelure italienne
(Contient: Lait, Avoine, Seigle, Sésame, Soya, Blé, Orge Peut contenir : Soya, Sulfites, Poisson, Oeuf, Arachides, Triticale, Crustacés, Moutarde, Noix)
¾ tasse(s)
Riz basmati
(Peut contenir : Soya, Sulfites, Poisson, Oeuf, Arachides, Crustacés, Moutarde, Noix, Lait, Sésame, Blé)
28 g
Amandes, tranchées
(Contient: Amandes Peut contenir : Soya, Sulfites, Oeuf, Arachides, Moutarde, Lait, Sésame, Gluten)
1 pièce(s)
Citron
1 pièce(s)
Courgette
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Soya, Arachides, Moutarde, Noix, Lait, Sésame, Blé)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cs
Huile*
⅓ cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- Add 1 1/4 cups (2 1/2 cups) water, half the Zesty Garlic Blend and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high.
- Wash and dry all produce.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- Cut zucchini into 1/2-inch rounds.
- To a small bowl, add basil pesto, Italian breadcrumbs, half the lemon zest and half the parmesan. Season with salt and pepper, then stir to combine.
- Add zucchini, remaining Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to combine.
- Roast in the middle of the oven for 12-13 min. Remove from oven, add remaining parmesan and cook for 2-3 min until tender-crisp.
- Meanwhile, heat a large non-stick pan over medium.
When hot, add almonds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
- Carefully wipe the pan clean.
- Pat salmon dry with paper towels. Season with salt and pepper.
- Coat salmon tops with pesto mixture.
- On a parchment-lined baking sheet, arrange coated salmon. Roast in the top of the oven for 10-12 min, until salmon is cooked through.**
- Stir 1 tbso (2 tbsp) butter, remaining lemon zest and lemon juice into the cooked rice.
- Divide rice, salmon and zucchini between plates.
