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Italian-Seasoned Salmon

Italian-Seasoned Salmon

with Baked Orzo

Custom recipe
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Ciao bella! Italian-seasoned salmon, baked creamy orzo, zucchini and Parmesan feature in this light, delicious meal. Pour the wine and set the table!

Tags:Family Friendly
Allergens:Seafood/Fruit de MerFish/PoissonWheat/BléMilk/Lait

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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Salmon Fillets, skinless

(ContainsSeafood/Fruit de Mer, Fish/Poisson)

170 g



80 g

Roma Tomato

¼ cup

Parmesan Cheese, grated


1 tbsp

Italian Seasoning

1 unit

Garlic, cloves

1 unit


2 unit

Green Onion

200 g


Not included in your delivery

1 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp


0.13 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories740 kcal
Fat29 g
Saturated Fat8 g
Carbohydrate84 g
Sugar11 g
Dietary Fiber10 g
Protein43 g
Cholesterol75 mg
Sodium470 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Measuring Spoons
Paper Towel
8x8" Baking Dish
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 450°F. Wash and dry produce. Add 6 cups water and 2 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, peel, then mince or grate garlic. Thinly slice green onions. Cut zucchini into 1/4-inch rounds. Cut tomato into 1/4-inch pieces. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.


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


Heat the same pot over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pot until melted. Add garlic. Cook, stirring often, until fragrant, 30 sec. Remove the pot from heat, then add orzo, lemon zest, green onions, tomatoes, reserved pasta water, remaining Italian Seasoning and 1 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper, then stir to combine.


Transfer orzo mixture to a lightly-oiled 8x8-inch baking dish (9x13-inch for 4 ppl). Layer zucchini rounds over top. Drizzle with 1/2 tbsp oil (dbl for 4 ppl), then sprinkle with Parmesan. Bake in the middle of the oven until zucchini is tender-crisp, 10-12 min.


While orzo bakes, heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then salmon. Pan-fry until golden-brown and cooked through, 2-3 min per side.**


When zucchini is tender-crisp, switch the oven to a high broil. Broil orzo in the middle of the oven until cheese is golden-brown, 2-3 min. Divide salmon and baked orzo between plates. Squeeze over a lemon wedge, if desired.