Prosciutto Wrapped Salmon with Roasted Red Pepper-Parsley Sauce

Name: Prosciutto Wrapped Salmon with Roasted Red Pepper-Parsley Sauce with Potato Medallions
Total time: 30 min
Yield: 2
Cuisine: Italienne
Ingredients: 250 g Filets de saumon, avec la peau; 170 g Orzo; 227 g Asperges; ¼ tasse(s) Pesto de tomates séchées au soleil; 7 g Persil; 1 pièce(s) Courgette; 7 g Mélange d’épices acidulé à l’ail; 2 cs Glaçage balsamique; 113 g Petites tomates; 1 pièce(s) Citron; 2 cs Huile*; ⅓ cc Sel*; ⅓ cc Poivre*

with Potato Medallions

Accompagnements gratuits à vie + jusqu’à 20 repas gratuits!

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.

Allergènes:

Saumon

•Blé

•Lait

•Sulfites

Produit dans une installation 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.

Durée de préparation30 minutes

Temps de cuisson10 minutes

DifficultéMoyen

Ingrédients

quantité par portion

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: Lait, Moutarde, Arachides, Sésame, Soya, Noix, Blé)

2 cs

Glaçage balsamique

(Contient: Sulfites Peut contenir: Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)

113 g

Petites tomates

1 pièce(s)

Citron

Pas inclus dans votre livraison

2 cs

Huile*

⅓ cc

Sel*

⅓ cc

Poivre*

Informations nutritionnelles

Énergie (kcal)880 kcal

Graisses40 g

dont saturés7 g

Glucides92 g

dont sucres18 g

Fibres10 g

Protéines42 g

Cholestérol85 mg

Sel860 mg

Gras Trans0.1 g

Potassium1550 mg

Calcium150 mg

Fer7 mg

Ustensiles

•Grande casserole

•Bol à mélanger, moyen

•Grande poêle antiadhésive

•Plaque de cuisson recouverte de papier sulfurisé

•Brosse à pâtisserie

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.