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Grilled Mediterranean Salmon

Grilled Mediterranean Salmon

with Warm Creamy Orzo and Feta

Grill
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This dinner brings the summer vibes! Orzo salad with spinach, tomatoes and tzatziki and spiced, grilled salmon pack big flavours inspired by the sunny Mediterranean coast!

Tags:Quick Prep
Allergens:Fish/PoissonSeafood/Fruit de MerWheat/BléSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Salmon Fillets, skin-on

(ContainsFish/Poisson, Seafood/Fruit de Mer)

56 g

Baby Spinach

170 g

Orzo

(ContainsWheat/Blé)

80 g

Roma Tomato

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

56 mL

Tzatziki

(ContainsMilk/Lait)

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat21 g
Saturated Fat4.5 g
Carbohydrate77 g
Sugar4 g
Dietary Fiber8 g
Protein44 g
Cholesterol60 mg
Sodium610 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Strainer
Whisk
Medium Bowl
Small Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 400°F over medium-high heat. Add 6 cups water and 1 tsp salt to a large 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, 8-10 min.

2

Meanwhile, cut tomato into 1/2-inch pieces. Roughly chop spinach. Juice half the lemon, then cut remaining lemon into wedges. Whisk together tzatziki, half the Mediterranean Spice Blend and 1 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Set aside. Once orzo is tender, drain, then rinse with cold water until cool to touch, 1-2 min. Drain any excess water. Transfer orzo to a medium bowl. Stir in spinach, tomatoes and half the tzatziki dressing. Place in the fridge to cool.

3

Pat salmon dry with paper towels. Sprinkle with remaining Mediterranean Spice Blend, then season with salt and pepper. Add salmon to one side of the grill, skin-side down. (NOTE: Don't overcrowd the grill. Grill in batches if there isn't enough space.) Close lid and grill until salmon is cooked through, 6-7 min.** Transfer salmon to a plate, then cover to keep warm.

4

Add feta to the medium bowl with orzo. Season with salt and pepper, then stir to combine.

5

Divide orzo salad between plates. Using a fork, gently remove salmon skin, if desired. Top salad with salmon. Dollop remaining tzatziki dressing over salmon. Squeeze a lemon wedge over top, if desired.