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Italian Salmon

Italian Salmon

with Baked Orzo

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Ciao Bella! Italian spiced salmon, baked creamy orzo, summer squash and Parmesan finish off this refreshing meal. Pour the wine and set the table!

Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléMilk/LaitSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

170 g

Orzo

(ContainsWheat/Blé)

80 g

Roma Tomato

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

1 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

200 g

Zucchini

1 unit

Lemon

7 g

Parsley

2 unit

Green Onion

Not included in your delivery

1 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3222 kJ
Calories770 kcal
Fat33 g
Saturated Fat10 g
Carbohydrate78 g
Sugar6 g
Dietary Fiber7 g
Protein47 g
Cholesterol30 mg
Sodium860 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Measuring Cups
Paper Towel
Strainer
8x8" Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Before Starting, preheat the oven to 450°F. Wash and dry produce. Add 6 cups water and 1 tsp salt to a medium pot. (NOTE: Use same for 4ppl.) 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 half the lemon. Cut remaining lemon into wedges.

2

To boiling water, add orzo. Cook, uncovered, stirring occasionally, until tender, 6-8 min. Meanwhile, pat salmon dry with paper towels. Sprinkle over half the Italian seasoning, then season with salt and pepper. When orzo is done, reserve 1/4 cup pasta water (dbl for 4ppl), then drain and set aside.

3

Using the same pot, reduce heat to medium. When the pot is hot, add 1 tbsp butter (dbl for 4ppl) 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 1 tbsp lemon juice (dbl for 4ppl). Season with salt and pepper. Stir to combine.

4

Transfer orzo mixture to a lightly-oiled 8x8-inch baking dish. Shingle zucchini slices over orzo. Drizzle over 1/2 tbsp oil, then sprinkle over Parmesan. Bake in middle of oven, until zucchini is tender-crisp, 10-12 min.

5

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.**

6

When zucchini is 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.