with Roasted Veggies and Herby Pesto Orzo
Flavour-packed, pan-fried salmon is the star of this bright, fresh dish, but the roasted harvest veggies tossed with satisfying orzo are the ideal complement. This is the perfect meal to celebrate the produce of the season! Ingredients: Salmon fillets • Baby heirloom tomatoes • Zucchini • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Sweet bell pepper • Red onion • Basil pesto (basil (basil leaves, sunflower oil, salt, ascorbic acid), water, soy oil, canola & extra virgin olive oil, potato flakes, parsley, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, rennet/ microbial enzyme, powdered cellulose), salt, spices, modified corn starch, nutritional yeast, citric acid, xanthan gum, potassium sorbate) (milk) • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Red wine vinegar (wine vinegar, potassium sorbate, sulphites) (sulphites) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites) • Garlic • Garlic salt (salt, garlic powder, silicon dioxide, tricalcium phosphate, high oleic sunflower oil).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Orzo
170 g
Zucchini
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Baby Heirloom Tomatoes
227 g
Red Onion
1 unit(s)
Parsley
7 g
Red Wine Vinegar
0.5 tbsp
Garlic, cloves
2 unit(s)
Basil Pesto
0.5 cup
Zesty Garlic Blend
1 tbsp
Garlic Salt
1 tsp
Mayonnaise
4 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Add 8 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- Add tomatoes, pesto, half the vinegar (use all for 4 ppl), half the garlic salt, half the garlic and 1/4 tsp sugar to a large bowl. Season with salt and pepper, then toss to combine.
- Cut zucchini into 1/2-inch rounds.
- Core, then cut pepper into 1-inch pieces.
- Peel, then cut onion into 1/2-inch slices.
- Add zucchini, peppers, onions, Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use two baking sheets with half of the Zesty Garlic Blend and 1 tbsp oil per sheet.)
- Season with salt and pepper, then toss to coat. Arrange in a single layer.
- Roast veggies in the middle of the oven, tossing halfway through, until tender, 16-20 min. (NOTE: For 4 ppl, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- Add orzo to the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min.
- Drain orzo. (TIP: If you prefer a cold orzo salad, rinse under cool water after draining.)
- Add orzo to the bowl with marinated tomatoes. Toss to combine.
- Meanwhile, heat a large non-stick pan over medium-high heat.
- While the pan heats, pat salmon dry with paper towels. Season with remaining garlic salt and pepper.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then salmon. Pan-fry until golden-brown and cooked through, 3-5 min per side.**
- Add mayo and as much of the remaining minced garlic as desired to a small bowl. Season with salt and pepper, then combine. (TIP: This is your aioli!)
- Divide orzo between plates.
- Top with veggies and salmon.
- Dollop aioli over salmon or serve alongside.
- Sprinkle parsley over top.
1120
kcal
Calories
67
g
Fat
11
g
Saturated Fat
88
g
Carbohydrate
14
g
Sugar
10
g
Dietary Fiber
42
g
Protein
105
mg
Cholesterol
1580
mg
Sodium
0.3
g
Trans Fat
1700
mg
Potassium
175
mg
Calcium
5.5
mg
Iron
