Blueberry-Pecan Crusted Salmon
with Lemon-Parmesan Orzo and Pear Salad
Ingredients: Salmon fillets • Orzo (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Pear • Sugar snap peas • Lemon • Arugula and spinach mix • Blueberry jam (sugar/glucose-fructose, blueberries, water, fruit pectin, citric acid, mono- and diglycerides) • Garlic spread (soy) (margarine (soybean oil, water, modified palm and palm kernel oils, salt, vegetable monoglycerides, soy lecithin, potassium sorbate, natural flavour, citric acid, annatto and turmeric, vitamin A palmitate, vitamin D2), garlic, onion powder, water, salt, vegetable mono and diglycerides, maltodextrin, citric acid, parsley, natural flavour, xanthan gum, potassium sorbate, natural colour, vitamin E) • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Pecans • Parsley.
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: Sulphites, Milk)
28 g
Pecans
(Contains: Pecans May contain traces of: Sulphites, Milk, Egg, Tree nuts, Sesame, Peanuts, Soy, Gluten, Mustard)
2 unit(s)
Blueberry Jam
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 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.
