on Herby Orzo with Tomatoes and Olives
This take on Salade Nicoise is speedy and substantial! Marinated tomatoes, briny olives and succulent salmon top a bed of herby orzo with parsley, arugula and spinach.
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 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
1 tbsp
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
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- 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, add 4 cups (6 cups) warm water to a small pot. 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.
- Combine Zesty Garlic Blend, remaining garlic spread and half the lemon zest in a small bowl.
- 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 until cooked through, 8-11 min.**
- Meanwhile, roughly chop parsley.
- Peel, then finely chop shallot.
- If desired, roughly chop arugula and spinach mix.
- Halve tomatoes.
- Drain olives, then roughly chop.
- Meanwhile, combine lemon juice, mustard, remaining lemon zest, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil in a medium bowl.
- Add tomatoes, olives and as much raw shallot as desired. Season with salt and pepper, then toss to coat.
- Just before serving, add orzo and arugula and spinach mix to the large bowl with tomatoes. 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 desired.
980
kcal
Calories
55
g
Fat
11
g
Saturated Fat
82
g
Carbohydrate
10
g
Sugar
8
g
Dietary Fiber
46
g
Protein
280
mg
Cholesterol
980
mg
Sodium
0.1
g
Trans Fat
1350
mg
Potassium
250
mg
Calcium
6
mg
Iron
