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Grilled Salmon & Balsamic Tomatoes

Grilled Salmon & Balsamic Tomatoes

with Warm Pesto Pasta Salad & Grilled Veggies

Cookout Collection
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This grilling masterpiece gets pretty saucy—with balsamic tomatoes and pesto, that is! Garlicky grilled tomatoes and balsamic vinegar are mixed with butter and parsley to make a savory-sweet topping for your grilled salmon. Plus, no great BBQ would be without a can't-miss cookout side: this warm pesto pasta salad tossed with grilled portobellos and sweet bell peppers.

Tags:Good Climate Score
Allergens:WheatMilkFish

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

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Portobello Mushrooms

1 unit

Bell Pepper

4 ounce

Grape Tomatoes

1 clove

Garlic

¼ ounce

Parsley

6 ounce

Penne Pasta

(ContainsWheat)

4 tablespoon

Pesto

(ContainsMilk)

1 unit

Mushroom Stock Concentrate

1 tablespoon

Italian Seasoning

5 teaspoon

Balsamic Vinegar

10 ounce

Salmon

(ContainsFish)

¼ cup

Parmesan Cheese

(ContainsMilk)

Not included in your delivery

2 teaspoon

Cooking Oil

4 tablespoon

Olive Oil

Sugar

1 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1280 kcal
Fat82 g
Saturated Fat17 g
Carbohydrate87 g
Sugar12 g
Dietary Fiber6 g
Protein47 g
Cholesterol105 mg
Sodium800 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
Utensilsarrow down iconarrow down icon
Grill Pan
Large Pot
Large Bowl
Aluminum Foil
Paper Towel
Strainer
Small Bowl
Instructionsarrow up iconarrow up icon
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1

• Preheat a well-oiled grill to medium heat. (TIP: If using a grill pan, you’ll heat it in step 4.) Bring a large pot of salted water to a boil. Wash and dry produce. • Using the tip of a spoon, remove and discard black gills from undersides of mushrooms; trim any large stems if necessary. Halve mushrooms. Halve, core, and quarter bell pepper. Halve tomatoes lengthwise. Peel and mince garlic. Pick parsley leaves from stems; roughly chop leaves.

2

• In a large bowl, toss mushrooms and bell pepper with 3 TBSP olive oil (6 TBSP for 4 servings), 2 tsp Italian Seasoning (4 tsp for 4; you’ll use the rest later), and a big pinch of salt and pepper. • Place tomatoes and garlic in the center of a small piece of foil. Drizzle with half the vinegar and 1 TBSP olive oil (2 TBSP for 4). Season with a pinch of sugar, salt, and pepper. Cinch into a packet. • Pat salmon* dry with paper towels; lightly oil. Season with remaining Italian Seasoning and a pinch of salt and pepper. Place on a large piece of foil, skin sides down. TIP: If using a grill pan, skip foil under salmon. • PAN ALTERNATIVE: Skip foil packet. (You’ll cook tomatoes and garlic in step 4.)

3

• Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Drain and return pasta to pot. Immediately stir in pesto, stock concentrate, and remaining vinegar. TIP: Cover pot with lid to keep warm. • PAN ALTERNATIVE: Stir in half the vinegar (you’ll use the rest in the next step).

4

• Add mushrooms, bell pepper, tomato and garlic packet, and salmon to grill. (TIP: For a grill pan, lightly oil; heat over medium high. Cook in batches.) Grill mushrooms, 3-5 minutes per side. Grill bell pepper, packet, and salmon until cooked through, 5-6 minutes per side. • PAN ALTERNATIVE: Cook bell pepper in a large oiled pan over medium-high heat, 4-6 minutes. Add mushrooms; cook 3-5 minutes more. Remove; wipe out pan. Cook tomatoes and garlic in olive oil, 2-3 minutes. Remove from heat. Stir in remaining vinegar, 1 TBSP butter (2 TBSP for 4), a pinch of sugar, salt, and pepper. Remove; wipe out pan. Cook salmon, skin sides down, in oil, 5-7 minutes; flip and cook until cooked through, 1-2 minutes more.

5

• Reserve 1 TBSP parsley (2 TBSP for 4 servings); set aside. • Thinly slice mushrooms and bell pepper crosswise; add to pot with penne. Stir in half the Parmesan and remaining parsley. Season with salt and pepper to taste.

6

• Transfer tomato mixture from foil packet to a small bowl. Cut 1 TBSP butter (2 TBSP for 4 servings) into four pieces; add to bowl along with reserved parsley. Stir until butter has melted. • Place pasta salad in a serving bowl and sprinkle with remaining Parmesan. Place salmon on a serving plate and top with balsamic tomatoes. Serve family style (or divide between plates and serve). • PAN ALTERNATIVE: Place tomato mixture in a small bowl and stir in reserved parsley.