on Herby Orzo with Tomatoes and Olives
Ingredients: Salmon fillets • Baby tomatoes • Orzo (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Grade A egg • Lemon • Mixed olives (pitted green olives, pitted kalamata olives, water, salt, lactic acid, potassium sorbate, vinegar, calcium chloride) • Arugula and spinach mix (arugula, spinach) • Shallot • Garlic spread (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) (soy) • Whole grain mustard (water, white vinegar, mustard seeds, white wine vinegar, salt, sugar, mustard bran, citric acid, turmeric, spices, spice extract, natural flavour, xanthan gum) (mustard) • Parsley • Zesty garlic blend (granulated garlic, cornmeal, salt, dehydrated red bell pepper flakes, spices, sugar, herbs, canola oil, silicon dioxide, citric acid) (sulphites).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 g
Orzo
170 g
Baby Tomatoes
227 g
Mixed Olives
60 g
Shallot
1 unit(s)
Whole Grain Mustard
1 tbsp
Parsley
7 g
Lemon
1 unit(s)
Zesty Garlic Blend
7 g
Arugula and Spinach Mix
56 g
Egg
2 unit(s)
Garlic Spread
2 tbsp
Oil
2 tbsp
Sugar
0.5 tsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the broiler to high. 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 heat.
- Add orzo to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender.
- Drain orzo, then return to the same pot, off heat.
- Add half the garlic spread and 1 tbsp (2 tbsp) oil, then toss to coat. (TIP: We love using olive oil in this recipe.)
- Transfer to a large plate or platter to cool slightly.
- Meanwhile, to a small pot, add 4 cups (6 cups) warm water. Bring to a boil over high heat.
- Once boiling, reduce heat to medium-high. Using a spoon, lower egg into the boiling water. Cook for 7 min for a runny yolk or 9 min for a set yolk.**
- Drain and rinse egg under cold water for 30 sec., until cool enough to peel. Peel, then halve eggs. Season with salt and pepper.
- Line a baking sheet with foil.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- In a small bowl, combine Zesty Garlic Blend, remaining garlic spread and half the lemon zest.
- Pat salmon dry with paper towels, then season with pepper.
- Arrange on prepared sheet, skin-side down.
- Spread lemony garlic spread over top.
- Broil in the middle of the oven for 8-11 min, until cooked through.**
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- Roughly chop arugula and spinach mix, if you like.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Meanwhile, in a medium bolw, combine lemon juice, mustard, remaining lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil.
- Add tomatoes, olives and as much raw shallot as you like. Season with salt and pepper, then toss to coat.
- Just before serving, to the large bowl with tomatoes, add orzo and arugula and spinach mix. Toss to combine.
- Divide orzo salad between plates.
- Top with salmon and halved eggs.
- Sprinkle parsley over top.
- Squeeze a lemon wedge over top.
If you've opted for double salmon, prep and cook in the same way the recipe instructs you to prep and cook the regular portion of salmon.
1230
kcal
Calories
71
g
Fat
15
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
71
g
Protein
355
mg
Cholesterol
1040
mg
Sodium
0.1
g
Trans Fat
1850
mg
Potassium
300
mg
Calcium
6.5
mg
Iron
