with Orzo Salad and Feta
Ingredients: Salmon fillets • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Roma tomatoes • Lemon • Spinach • Yogurt sauce (cream, pasteurized milk, milk protein concentrate, yogurt (partly skimmed milk, skim milk powder, bacterial culture), sour cream (milk ingredients, modified corn starch, guar gum, carrageenan, locust bean gum, sodium citrate, bacterial culture), cucumber, garlic, lemon, vinegar, modified cornstarch, water, canola oil, salt, white pepper, herbs, potassium sorbate) (milk) • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Dill-garlic spice blend (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Baby Spinach
56 g
Orzo
170 g
Tomato
1 unit(s)
Dill-Garlic Spice Blend
4 g
Yogurt Sauce
3 tbsp
Feta Cheese, crumbled
0.25 cup
Lemon
1 unit(s)
Salt
0.125 tsp
Oil
0.5 tbsp
Pepper
0.125 tsp
-
Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400 °F). Wash and dry all produce.
- To a medium pot, add 6 cups water and 1 tsp salt (use same for 4 servings). Cover and bring to a boil over high.
- To the boiling water, add orzo. Cook for 8-10 min, stirring occasionally, until tender but still firm to the bite.
- Once orzo is tender, drain, then rinse with cold water 1-2 min, until cool to touch. Drain any excess water.
- While orzo cooks, cut tomatoes into half-inch pieces.
- Roughly chop spinach.
- Juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- To a small bowl, add yogurt sauce, half the Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) lemon juice and whisk together. Set aside.
- To a medium bowl, add orzo, spinach, tomatoes and half the yogurt sauce dressing. Stir to combine.
- Place in the fridge to cool.
- Pat salmon dry with paper towels. Season with salt, pepper and remaining Dill-Garlic Spice Blend. Drizzle 1 tsp (2 tsp) oil over top. Flip to coat.
- Place a piece of aluminum foil on the grill, then arrange salmon on top, skin-side down. Close lid and grill for 6-9 min, until salmon is cooked through.**
- Transfer salmon to a clean plate, then cover to keep warm.
- To the medium bowl with orzo, add feta and 1/2 tbsp (1 tbsp) oil. Season with 1/4 tsp (1/2 tsp) salt and pepper, then stir to combine.
- Divide orzo salad between plates.
- Using a fork, gently remove and discard salmon skin, if you like.
- Top salad with salmon.
- Dollop remaining yogurt sauce dressing over top of salmon.
- Squeeze a lemon wedge over top.
690
kcal
Calories
27
g
Fat
7
g
Saturated Fat
72
g
Carbohydrate
5
g
Sugar
7
g
Dietary Fiber
41
g
Protein
80
mg
Cholesterol
630
mg
Sodium
0.1
g
Trans Fat
1000
mg
Potassium
175
mg
Calcium
4
mg
Iron
