Blueberry-Pecan Crusted Salmon
with Lemon-Parmesan Orzo and Pear Salad
Get ready for a plate as bright and colourful as the long, sun-soaked days of summer. Fresh flavours inspired by all the findings at your local farmer's market are here to wow you from beginning to end.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
170 g
Orzo
(Contains: Wheat)
1 unit(s)
Pear
56 g
Arugula and Spinach Mix
1 unit(s)
Lemon
113 g
Sugar Snap Peas
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Milk, Soy, Sulphites)
28 g
Pecans
(Contains: Pecans, Tree nuts May contain traces of: Tree nuts)
2 unit(s)
Blueberry Jam
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Line a baking sheet with parchment paper.
- Trim sugar snap peas.
- Add sugar snap peas and 1/2 tbsp (2 tbsp) oil to one half of prepared baking sheet. Season with salt and pepper. Toss to coat.
- Combine half the blueberry jam and half the garlic spread in a small bowl.
- Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on other half of baking sheet, beside sugar snap peas. Spread blueberry-garlic mixture over salmon.
- Sprinkle half the pecans over salmon, pressing gently to adhere.
- Roast in the bottom of the oven until sugar snap peas are tender and golden and salmon is cooked through, 8-12 min.**
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Meanwhile, juice then zest lemon.
- Core, then thinly slice half the pear (use all for 4 ppl).
- Roughly chop parsley.
- Add remaining blueberry jam, 1 tbsp (2 tbsp) lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (This is your dressing!)
- Add roasted sugar snap peas, parsley, lemon zest, Parmesan cheese, remaining garlic spread and reserved pasta water to orzo. Season with salt and pepper. Stir to mix. (TIP: if you like a lemon-y orzo, add any extra juice to taste!)
- Add pear and arugula and spinach mix to bowl with blueberry dressing. Toss to coat.
- Divide orzo, salmon and salad between plates
- Sprinkle goat cheese and remaining pecans over salad.
