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Italian-Spiced Double Salmon
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Italian-Spiced Double Salmon

Italian-Spiced Double Salmon

with Tuscan-Inspired Salad

Ciao Bella! Italian-spiced salmon is the star tonight but chewy ciabatta, crisp arugula and salty capers come together to create a refreshing salad that completes this ideal weeknight meal. Pour the wine and set the table!

Allergens:
Salmon/Saumon
Barley
Wheat

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

500 g

Salmon Fillets, skin-on

(Contains Salmon/Saumon)

1 unit

Ciabatta Roll

(Contains Barley, Wheat)

1 unit

Lemon

1 tbsp

Italian Seasoning

30 g

Capers

1 tsp

Garlic Salt

½ unit

Red Onion

2 unit

Tomato

113 g

Spring Mix

Not included in your delivery

3.5 tbsp

Oil*

1 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories890 kcal
Fat58 g
Saturated Fat11 g
Carbohydrate35 g
Sugar7 g
Dietary Fiber5 g
Protein57 g
Cholesterol165 mg
Sodium1220 mg
Trans Fat0 g
Potassium1500 mg
Calcium175 mg
Iron5.25 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

Paper Towel
Zester
Baking Sheet
Large Bowl
Whisk
Measuring Spoons
Medium Bowl
Large Non-Stick Pan

Instructions

Prep
1

Before starting, preheat the broiler to high. Wash and dry all produce. Rinse capers, then pat dry with paper towels.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Cut tomatoes into 1/4-inch pieces.Halve, peel, then cut half the onion (whole onion for 4 ppl) into 1/4-inch strips. Pat salmon dry with paper towels, then season with half the Italian Seasoning, salt and pepper.

Broil croutons
2

Cut ciabatta into 1/2-inch pieces. Whisk together garlic salt, pepper and 1 tbsp (2 tbsp) oil in a large bowl. Add ciabatta, then stir to coat. Arrange on an unlined baking sheet in a single layer. Broil in the middle of the oven, stirring halfway through, until lightly golden, 4-5 min. (TIP: Keep an eye on them so they don't burn!)

Make dressing and marinate onions
3

Meanwhile, whisk together capers, remaining Italian Seasoning, 1 tsp (2 tsp) lemon zest, 1 tsp (2 tsp) sugar, 1 tbsp (2 tbsp) lemon juice and 2 tbsp (4 tbsp) oil in a medium bowl. Season with salt and pepper. Add onions. Toss to coat. Set aside.

Pan-fry salmon
4

Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp (1 tbsp) oil, then salmon, skin-side down. (NOTE: Work in batches, if necessary.) Pan-fry until golden-brown and cooked through, 3-4 min per side.**

Assemble salad
5

Add croutons, tomatoes and spring mix to the same large bowl (from step 2). Drizzle half the dressing over top, then toss to coat.

Finish and serve
6

Divide salad between plates, then top with salmon. Drizzle with remaining dressing and squeeze a lemon wedge over top, if desired.

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