Prosciutto Wrapped Salmon with Roasted Red Pepper-Parsley Sauce
with Potato Medallions
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.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient: Saumon)
170 g
Orzo
(Contient: Blé)
227 g
Asperges
¼ tasse(s)
Pesto de tomates séchées au soleil
(Contient: Lait Peut contenir : Soya, Sulfites)
7 g
Persil
1 pièce(s)
Courgette
7 g
Mélange d’épices acidulé à l’ail
(Contient: Sulfites Peut contenir : Soya, Lait, Moutarde, Arachides, Sésame, Noix, Blé)
2 cs
Glaçage balsamique
(Contient: Sulfites Peut contenir : Soya, Lait, Moutarde, Sésame, Blé, Oeuf, Gluten, Crustacés, Poisson)
113 g
Petites tomates
1 pièce(s)
Citron
Pas inclus dans votre livraison
2 cs
Huile*
⅓ cc
Sel*
⅓ cc
Poivre*
Ustensiles
Instructions
- 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.
- Divide orzo, zucchini, and salmon between bowls.
- Drizzle half the balsamic glaze over salmon.
- Sprinkle with parsley.
- Squeez lemon wedge over.
