Super Green Salmon Panzanella Salad
with Garlic Croutons and Pesto Dressing
- Wheat
- Barley
- Cereals containing gluten
- Nuts
- Cashew nuts
- Milk
- Sulphites
- Fish
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Celery
- Peanut
Hailing from Tuscany and Umbria, panzanella is a popular salad dish consisting of toasted bread, onions and tomatoes - perfect for the summer months. This versatile base can have any kind of veg or garnishes added, making it one you'll never tire of making.
Ingredients
1 unit(s)
Baking Potato
1 unit(s)
Red Onion
1 unit(s)
Garlic Clove
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May be present: Cereals containing gluten, Rye)
80 grams
Young Pea Pods
1 unit(s)
Courgette
(May be present: Celery)
30 grams
Basil Pesto with Cashew Nuts
(Contains: Nuts, Cashew nuts, Milk May be present: Peanut)
1 unit(s)
Lemon
50 grams
Baby Leaf Mix
50 grams
Greek Style Salad Cheese
(Contains: Milk)
12 grams
Balsamic Glaze
(Contains: Sulphites)
200 grams
Salmon Fillets
(Contains: Fish)
Not included in your delivery
1 tbsp
Honey
1.5 tbsp
Olive Oil for the Dressing
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potato into 2cm chunks (no need to peel). Halve and peel the red onion, then cut each half into 3 wedges.
Pop the potato and onion onto a large baking tray. Drizzle with oil and season with salt and pepper. Toss to coat, then spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Tear the ciabatta into roughly 2cm chunks and pop onto another large baking tray.
Add the young pea pods to the tray. Drizzle with oil, sprinkle over the garlic, then season with salt and pepper.
Toss everything together well and spread out in a single layer. Set aside for now.
Trim the courgette. Use a peeler to peel long ribbons down the length of the courgette, stopping at the spongy centre. Set aside.
About 15 mins before the potato and onion are cooked, remove the tray from the oven and turn.
Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
Roast the salmon on the top shelf of your oven until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
At the same time, slide the crouton and pea pod tray onto the middle shelf. Bake until the croutons are golden and the pea pods are tender, 8-10 mins.
Meanwhile, in a large bowl, combine the pesto, honey and olive oil for the dressing (see pantry for both amounts).
Halve the lemon, then squeeze the lemon juice into the pesto dressing. Mix together.
Taste the pesto dressing and season with salt and pepper if needed.
When everything's ready, stir the roast veg and croutons into the pesto dressing.
Let everything sit for a couple of mins (the ciabatta will absorb the flavours), then add the courgette ribbons and baby leaves. Toss together.
Share the panzanella salad between your bowls. Top with the salmon.
Crumble over the Greek style salad cheese and drizzle with the balsamic glaze to finish.
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