Greek-Style Salmon and Feta Orzo
with Garlic Toasts and Red Pepper Pesto
Juicy salmon is the highlight in these Mediterranean-Style Orzo plates that are packed with lemony, herbaceous goodness and umami-rich red pepper pesto.
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: Gluten, Wheat)
1 unit(s)
Ciabatta Roll
(Contains: Wheat, Barley, Oats, Rye, Triticale May contain traces of: Rye, Triticale, Wheat, Sesame, Soy, Walnuts, Barley, Oats)
1 unit(s)
Tomato
56 g
Yellow Onion, chopped
1 unit(s)
Lemon
7 g
Dill
¼ cup
Feta Cheese, crumbled
(Contains: Milk)
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Milk, Sulphites)
3 tbsp
Yogurt Sauce
(Contains: Milk)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Soy, Milk, Sulphites)
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Add 6 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Drain, then return orzo to the same pot, off heat.
- Meanwhile, cut tomatoes into 1/2-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Roughly chop dill.
- Zest, then juice lemon.
- Pat salmondry with paper towels. Season with salt and pepper.
- Drizzle salmon with 1/2 tbsp (1 tbsp) oil on one side of a foil-lined baking sheet.
- On the other side of the baking sheet, toss onions with 1/2 tbsp (1 tbsp) oil.
- Broil in the middle of the oven until onions are tender and salmon is cooked through, 12-14 min.**
- Halve ciabatta. Spread garlic spread on the cut-sides of ciabatta.
- Arrange ciabatta on an unlined baking sheet, cut-side up.
- Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)
- Cut toasts into triangles.
- Stir roasted pepper pesto, tomatoes, half the feta, remaining dill, 1 tbsp (2 tbsp) lemon juice and 1/2 tsp (1 tsp) lemon zest into the orzo. Season with pepper and 1/8 tsp (1/4 tsp) salt.
- Divide orzo and salmon between plates.
- Dollop yogurt sauce over orzo and sprinkle with remaining feta.
- Serve toast alongside.
If you've opted to get salmon, pat dry with paper towels and season with salt and pepper. Cook in the same way the recipe instructs you to cook the shrimp, increasing cooking time to 12-14 minutes.
