Prosciutto Wrapped Salmon

Name: Prosciutto Wrapped Salmon with Sun-Dried Tomato Orzo and Roasted Veg
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 250 g Salmon Fillets, skin-on; 170 g Orzo; 227 g Asparagus; ¼ cup Sun-Dried Tomato Pesto; 7 g Parsley; 1 unit(s) Zucchini; 7 g Zesty Garlic Blend; 2 tbsp Balsamic Glaze; 113 g Baby Tomatoes; 1 unit(s) Lemon; 2 tbsp Oil*; ⅓ tsp Salt*; ⅓ tsp Pepper*

with Sun-Dried Tomato Orzo and Roasted Veg

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This prosciutto-wrapped salmon is a perfect balance of elegance and bold flavor. The salty, crispy, prosciutto hugs tender, buttery salmon, locking in moisture and adding a savory edge. Roasted to perfection and laid atop a zesty bed of pearl couscous and roasted zucchini, it's a simple yet sophisticated dish that's sure to impress.

Allergens:

Salmon

•Wheat

•Milk

•Sulphites

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 Time30 minutes

Cooking Time10 minutes

DifficultyMedium

Ingredients

serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

170 g

Orzo

(Contains: Wheat)

227 g

Asparagus

¼ cup

Sun-Dried Tomato Pesto

(Contains: Milk May contain traces of: Soy, Sulphites)

7 g

Parsley

1 unit(s)

Zucchini

7 g

Zesty Garlic Blend

(Contains: Sulphites May contain traces of: Milk, Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat)

2 tbsp

Balsamic Glaze

(Contains: Sulphites May contain traces of: Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

113 g

Baby Tomatoes

1 unit(s)

Lemon

Not included in your delivery

2 tbsp

Oil*

⅓ tsp

Salt*

⅓ tsp

Pepper*

Nutrition Values

Calories880 kcal

Fat40 g

Saturated Fat7 g

Carbohydrate92 g

Sugar18 g

Dietary Fiber10 g

Protein42 g

Cholesterol85 mg

Sodium860 mg

Trans Fat0.1 g

Potassium1550 mg

Calcium150 mg

Iron7 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

•Large Pot

•Medium Bowl

•Large Non-Stick Pan

•Baking Sheet with Baking Paper

•Brush

Cooking Steps

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Bring a large pot of salted water to a boil over high.
To the boiling water, add orzo. Cook uncovered for 8-10 min, stirring occasionally, until tender.
Strain orzo, then return to the pot, off heat.
Add sun-dried tomato pesto and 1 tbsp (2 tbsp) butter. Season with salt and pepper, then stir to combine.

Halve zucchini lengthwise, then cut into 1-inch moons.
Halve tomatoes.
Cut lemon into wedges.
In a medium bowl, add zucchini, tomatoes, and Zesty Garlic Blend then toss to combine.
Roughly chop parsley.

Pat salmon dry with paper towels. Season with salt and pepper.
Wrap 3 prosciutto slices around each piece of salmon. (TIP: Overlapping strips by 1 inch helps keep proscuitto securely in place!)

Meanwhile, heat a large non-stick pan over medium-high. Add 1/2 tbsp (1 tbsp) oil. Carefully add proscuitto-wrapped salmon to the hot, dry pan. Sear 1-2 min per side, until proscuitto is golden.
Transfer to a parchment-lined baking sheet and brush with half the balsamic glaze. Roast in the middle of the oven for 8-10 min, until cooked through.**
Carefully wipe non-stick pan clean.

Meanwhile, heat the same large non-stick pan over medium. When hot, add 1 1/2 tbsp (3 tbsp) oil, zucchini and tomatoes. Cook for 3-4 min, stirring often, until tender-crisp.