Italian Salmon
with Baked Orzo
Ciao Bella! Italian spiced salmon, baked creamy orzo, summer squash and Parmesan finish off this refreshing meal. Pour the wine and set the table!
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
570 g
Salmon Fillets, skinless
(Contains: Salmon)
340 g
Orzo
2 unit(s)
Tomato
½ cup
Parmesan Cheese, shredded
8.6 g
Italian Seasoning
(May contain traces of: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
1 unit(s)
Zucchini
2 unit(s)
Garlic, cloves
2 unit(s)
Lemon
7 g
Parsley
2 unit(s)
Green Onion
Not included in your delivery
1 tsp
Salt*
½ tsp
Salt and Pepper*
2 tbsp
Oil*
2 tbsp
Unsalted Butter*
Nutrition Values
Utensils
Cooking Steps
Wash and dry all produce.* In a medium pot, add 6 cups water and 1 tsp salt. Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Thinly slice green onions. Roughly chop parsley. Cut zucchini into 1/4-inch slices. Cut tomato into 1/4-inch pieces. Zest, then juice 1 lemon. Cut remaining lemon into wedges.
To boiling water, add orzo. Cook, uncovered, stirring occasionally, until tender, 8-10 min. Meanwhile, pat salmon dry with paper towel. Sprinkle over half the Italian seasoning, then season with salt and pepper. When orzo is done, reserve 1/2 cup pasta water, then drain and set aside.
Using the same pot, reduce heat to medium. When the pot is hot, add 2 tbsp butter and swirl to melt. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove pot from heat, then add cooked orzo, lemon zest, green onions, tomatoes, reserved pasta water, half the parsley, remaining Italian seasoning and 2 tbsp lemon juice. Season with salt and pepper. Stir to combine.
Transfer orzo mixture to a lightly-oiled 8x8 baking dish. Shingle zucchini slices over orzo. Drizzle over 1 tbsp oil, then sprinkle over Parmesan. Bake in middle of oven, until zucchini is tender-crisp, 10-12 min.
Meanwhile, heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then salmon. Pan-fry, until golden-brown and cooked through, 3-4 min per side. (TIP: Cook to a min. internal temp of 70°C/158°F.**)
When zucchini are tender-crisp, turn oven to a high broil. Broil in middle of oven, until cheese is golden-brown, 2-3 min. Divide salmon and baked orzo between plates. Sprinkle over remaining parsley. Squeeze over a lemon wedge, if desired.
