Italian-Spiced 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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
1 unit
Ciabatta Roll
(Contains Gluten)
1 unit
Lemon
56 g
Arugula and Spinach Mix
1 tbsp
Italian Seasoning
30 g
Capers
1 tsp
Garlic Salt
56 g
Red Onion, chopped
113 g
Baby Tomatoes
Not included in your delivery
3.5 tbsp
Oil*
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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. Halve tomatoes. Pat salmon dry with paper towels, then season with half the Italian Seasoning, salt and pepper.
Cut ciabatta into 1/2-inch pieces. Whisk together garlic salt, pepper and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Add ciabatta, then stir to coat. Arrange ciabatta on an unlined baking sheet in an 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!)
Meanwhile, whisk together capers, remaining Italian Seasoning, 1 tsp lemon zest, 1 tsp sugar, 1 tbsp lemon juice and 2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add onions. Toss to coat. Set aside.
Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon, skin-side down. Pan-fry until golden-brown and cooked through, 3-4 min per side.**
Add croutons, tomatoes and arugula and spinach mix to the same large bowl (from step 2). Drizzle half the dressing over top, then toss to coat.
Divide salad between plates, then top with salmon. Drizzle with remaining dressing and squeeze a lemon wedge over top, if desired.
