and Roasted Veggies
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 • 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
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
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.
- To a medium pot, add 8 cups water and 1 tsp salt (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.**
- 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.
1090
kcal
Calories
65
g
Fat
11
g
Saturated Fat
86
g
Carbohydrate
14
g
Sugar
9
g
Dietary Fiber
42
g
Protein
105
mg
Cholesterol
1640
mg
Sodium
0.2
g
Trans Fat
1550
mg
Potassium
150
mg
Calcium
5
mg
Iron
with Cheese Curds and Oven-Roasted Potato Wedges
with Garlicky Vegetables and Potatoes
with White Wine, Leeks and Bacon
