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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2019📊 8,458 meals in our database🧾 Macros sourced from Sunbasket🔄 Availability checked weekly
Contains Allergens are not itemized by this provider, check the package label before cooking.
Details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen free and trace cross contact is possible. If you have a serious allergy, always confirm against the package label.
2 Black Angus New York strips (about 10 ounces each)
1 organic romaine heart or other lettuce
1 or 2 organic celery ribs
1 organic lemon
Sunbasket Italian salsa verde (extra virgin olive oil, parsley, capers, garlic, lemon juice, lemon zest, kosher salt, black pepper)
1 ounce shaved Parmesan
1 teaspoon red chile flakes (optional)
How to make it
1
Heat the oven to 425u00b0F. Lightly grease a sheet pan with 1 to 2 teaspoons olive oil. Cut or tear the ciabatta roll into 1-inch pieces. In a large bowl, toss the ciabatta cubes with 1 to 2 tablespoons oil; season lightly with salt and pepper. On the sheet pan, spread the ciabatta cubes in an even laye
2
Pat your protein dry with a paper towel; season with salt and pepper (season the salmon lightly). In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Salmon: Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn a
3
Trim the root end from the romaine heart; coarsely chop the leaves. Thinly slice the celery. Cut the lemon into wedges. In the same bowl used for the ciabatta, toss together the romaine, celery, ciabatta croutons, half the Italian salsa verde, the Parmesan, and as many red chile flakes as you like.
4
Divide the panzanella salad between individual bowls, top with your protein, and serve the lemon wedges on the side.
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Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan
740 cal · 38g protein · 43g carbs · 47g fat
Ingredients
1 ciabatta rollProtein options:2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)2 boneless skinless chicken breasts (about 5 ounces each)2 Black Angus New York strips (about 10 ounces each)1 organic romaine heart or other lettuce1 or 2 organic celery ribs1 organic lemonSunbasket Italian salsa verde (extra virgin olive oil, parsley, capers, garlic, lemon juice, lemon zest, kosher salt, black pepper)1 ounce shaved Parmesan1 teaspoon red chile flakes (optional)
How to Cook
Step 1
Heat the oven to 425°F. Lightly grease a sheet pan with 1 to 2 teaspoons olive oil. Cut or tear the ciabatta roll into 1-inch pieces. In a large bowl, toss the ciabatta cubes with 1 to 2 tablespoons oil; season lightly with salt and pepper. On the sheet pan, spread the ciabatta cubes in an even laye
Step 2
Pat your protein dry with a paper towel; season with salt and pepper (season the salmon lightly). In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Salmon: Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn a
Step 3
Trim the root end from the romaine heart; coarsely chop the leaves. Thinly slice the celery. Cut the lemon into wedges. In the same bowl used for the ciabatta, toss together the romaine, celery, ciabatta croutons, half the Italian salsa verde, the Parmesan, and as many red chile flakes as you like.
Step 4
Divide the panzanella salad between individual bowls, top with your protein, and serve the lemon wedges on the side.
Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan
Among the Meal Kit dishes in Sunbasket's lineup, Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan is one of the more straightforward options to prepare.
Sunbasket delivers weekly meals across the US. For testing notes, delivery details, and how Sunbasket compares to alternatives, read the Sunbasket review on MealFan.
⏱️ Est. time: 40 min
🍽️ Serves: 2 servings
⚠ Not ideal for
High-protein requirements
Vegans
How to make it
Read through the recipe card and gather all ingredients before you start cooking.
Wash and prep all vegetables, chop, dice, or mince as directed on the included recipe card.
Cook proteins and main components following the step-by-step instructions included with your delivery.
Prepare any sauces, dressings, or garnishes per the recipe card.
Plate and serve immediately. Refrigerate any leftovers within 2 hours in an airtight container.
Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan is a Sunbasket meal
Which meal service offers Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan?
Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan is offered by Sunbasket. Read the full Sunbasket review on MealFan for pricing, freshness ratings, and how Sunbasket compares to competitors.
Is Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan soy-free?
Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan is tagged as Soy-Free, Pescatarian, No Added Sugar, Protein Plus on the Sunbasket menu. For specific allergen details, refer to the card included with your delivery.
How long does Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan take to prepare?
Salmon panzanella salad with crisp lettuce, salsa verde, and Parmesan is made in 5 steps. Estimated active time is about 40 minutes based on the recipe instructions.
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