and Roasted Veggies
Ingredients: Salmon fillet • 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 • 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).
Allergens
Utensils
Tags
Salmon Fillets, skin-on
500 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
7 g
Garlic Salt
4 g
Mayonnaise
4 tbsp
Oil
1.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.25 tsp
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.
- Add 8 cups water and 1 tsp salt to a medium pot (use same for 4 servings). Cover and bring to a boil over high.
- Meanwhile, halve tomatoes.
- Roughly chop parsley.
- Peel, then mince or grate garlic.
- To a large bowl, add tomatoes, pesto, half the vinegar (use all for 4 servings), half the garlic salt, half the garlic and 1/4 tsp sugar. 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.
- To a parchment-lined baking sheet, add zucchini, peppers, onions, Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, 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 16-20 min, tossing halfway through, until tender. (NOTE: For 4 servings, roast in the middle and the bottom of the oven, rotating sheets halfway through.)
- To the boiling water, add orzo. Cook 10-12 min, uncovered, stirring occasionally, until tender.
- Drain orzo. (TIP: If you prefer cold orzo salad, rinse under cool water after draining.)
- To the bowl with marinated tomatoes, add orzo. Toss to combine.
- Meanwhile, heat a large non-stick pan over medium-high.
- 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 3-5 min per side until golden and cooked through.** Don't crowd the pan; cook in batches, if needed.
- To a small bowl, add mayo and as much of the remaining minced garlic as you like. 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.
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. Don't crowd the pan; cook in batches, if necessary.
1340
kcal
Calories
81
g
Fat
15
g
Saturated Fat
86
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
67
g
Protein
185
mg
Cholesterol
1700
mg
Sodium
0.2
g
Trans Fat
2050
mg
Potassium
200
mg
Calcium
6
mg
Iron
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