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Salmon Bianca Flatbread

Salmon Bianca Flatbread

with Dill and Capers
4.0(748)
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Calories
: 
880 kcal
Protein
: 
44g protein
Total
: 
30 minutes
Difficulty
: 
Medium
Allergens:
  • Salmon
  • Sulphites
  • Wheat
  • Milk
  • Milk
  • Soy
  • May contain traces of allergens
  • Sulphites
  • Tree nuts
  • Wheat
  • Egg
  • Fish
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

6 unit(s)

Flour Tortillas

(Contains: Sulphites, Wheat May be present: Milk, Soy)

1 unit(s)

Shallot

30 g

Capers

(May be present: Milk, Sulphites, Tree nuts, Wheat, Egg, Fish)

¼ cup

Parmesan Cheese, shredded

(Contains: Milk)

4 unit(s)

Cream Cheese

(Contains: Milk)

7 g

Dill

43 mL

Sour Cream

(Contains: Milk May be present: Milk, Sulphites)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Pepper*

¼ tsp

Salt*

Calories880 kcal
Fat51 g
Saturated Fat20 g
Carbohydrate61 g
Sugar14 g
Dietary Fiber3 g
Protein44 g
Cholesterol145 mg
Sodium1710 mg
Trans Fat0.5 g
Potassium1100 mg
Calcium450 mg
Iron4.5 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.
•Baking Sheet
•Aluminum Foil
•Measuring Spoons
•Strainer
•Small Bowl

Cooking Steps

BROIL SALMON
1

Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a lightly oiled, foil-lined baking sheet. Drizzle over 2 tsp oil (dbl for 4ppl.) Season with salt and pepper. Broil in middle of oven, until salmon is cooked through, 7-8 min. **

PREP
2

While salmon broils, peel, then mince the shallots. Rinse the capers under warm water to dissolve salt then pat dry with paper towel. Roughly chop the dill. Add the sour cream, cream cheese and half the dill to a small bowl. Stir to combine. Set aside.

TOAST TORTILLA
3

On another baking sheet, arrange tortillas. (NOTE: It's ok if they overlap!). Broil in the bottom of oven until golden-brown, 2-3 min per side. (TIP: Keep an eye on tortillas so they it do not burn!) Set aside.

ASSEMBLE FLATBREAD
4

Carefully transfer the cooked salmon to a plate. Flake using a fork. While still on baking sheet, spread cheese mixture between each toasted tortilla. Sprinkle over salmon, shallots, capers and Parmesan.

BROIL FLATBREAD
5

Broil in middle of oven, until cheese melts, 2-3 min.

FINISH AND SERVE
6

Cut the flatbreads into quarters. Sprinkle over the remaining dill. Season with salt and pepper.

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