Pesto Crusted Baked Salmon
with Buttery Rice Pilaf, Zucchini and Almonds- Salmon
- Milk
- Oats
- Rye
- Sesame
- Soy
- Wheat
- Barley
- Almonds
- Sulphites
- May contain traces of allergens
- Soy
- Sulphites
- Fish
- Egg
- Peanuts
- Triticale
- Crustaceans
- Mustard
- Tree nuts
- Milk
- Sesame
- Wheat
- Gluten
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 tbsp
Italian Breadcrumbs
(Contains: Milk, Oats, Rye, Sesame, Soy, Wheat, Barley May contain traces of: Soy, Sulphites, Fish, Egg, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts)
¾ cup
Basmati Rice
(May contain traces of: Soy, Sulphites, Fish, Egg, Peanuts, Crustaceans, Mustard, Tree nuts, Milk, Sesame, Wheat)
28 g
Almonds, sliced
(Contains: Almonds May contain traces of: Soy, Sulphites, Egg, Peanuts, Mustard, Milk, Sesame, Gluten)
1 unit(s)
Lemon
1 unit(s)
Zucchini
7 g
Zesty Garlic Blend
(Contains: Sulphites May contain traces of: Soy, Peanuts, Mustard, Tree nuts, Milk, Sesame, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
