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Blueberry-Pecan Crusted Salmon

Blueberry-Pecan Crusted Salmon

with Lemon-Parmesan Orzo and Pear Salad
4.5(372)
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Calories
: 
1060 kcal
Protein
: 
46g protein
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Wheat
  • Milk
  • Soy
  • Pecans
  • Tree nuts
  • Milk
  • Soy
  • Sulphites
  • May contain traces of allergens
  • Tree nuts
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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: Milk, Soy, Sulphites, May contain traces of allergens, Soy)

28 g

Pecans

(Contains: Tree nuts, May contain traces of allergens, Pecans, Tree nuts)

2 unit(s)

Blueberry Jam

Not included in your delivery

1 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

Calories1060 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate102 g
Sugar26 g
Dietary Fiber11 g
Protein46 g
Cholesterol100 mg
Sodium800 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Parchment Paper
•Baking Sheet
•Medium Pot
•Measuring Spoons
•Measuring Cups
•Small Bowl
•Zester
•Large Bowl

Cooking Steps

PDF
Start prep
1
  • 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.
Prep and roast salmon
2
  • 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.**
Cook orzo
3
  • 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.
Finish prep
4
  • 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!)
Finish orzo
5
  • 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!)
Finish and serve
6
  • 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.
Meal right image

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