Salmon Pesto Caprese Sandwiches
with Arugula Balsamic Salad & Fresh Mozzarella
- Milk
- Fish
- Wheat
- Soy
Pan-seared salmon is spooned with vibrant pesto and topped with melted fresh mozzarella, then layered onto toasted ciabatta with sliced tomato and peppery arugula for a Caprese-inspired sandwich. On the side, the remaining arugula is tossed with olive oil, drizzled with balsamic glaze, and finished with a shower of Parmesan.
Ingredients
4 ounce
Arugula
8 tablespoon
Pesto
(Contains: Milk)
10 ounce
Salmon
(Contains: Fish)
2 unit
Ciabatta
(Contains: Wheat, Soy)
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 unit
Tomato
5 teaspoon
Balsamic Glaze
1 teaspoon
Garlic Powder
4 ounce
Fresh Mozzarella
(Contains: Milk)
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Cut mozzarella into ½-inch slices.
Pat salmon* dry with paper towels; season all over with garlic powder, salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add salmon; cook until browned and cooked through, 5-7 minutes per side.
In the last minute of cooking, carefully spoon half the pesto over salmon; top with mozzarella. Cover pan until cheese melts.
Wash and dry produce.
Thinly slice tomato into rounds.
Halve and toast ciabattas.
Add arugula and 1½ tsp olive oil (3 tsp for 4 servings) to a medium bowl; toss to combine.
Spread cut sides of ciabatta halves with remaining pesto.
Place cheesy pesto salmon on bottom ciabatta halves. Top with tomato and as much arugula as you like. Close to form sandwiches.
Divide sandwiches and remaining arugula between plates. Drizzle arugula with as much balsamic glaze as you like; sprinkle with Parmesan. Serve.
