Pesto-Crusted Salmon
with Sautéed Veggie Orzo
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Pesto and panko work hand in hand to create a tasty crust in this speedy recipe. The salmon bakes to luscious tenderness in the oven while that basil overlay seals in the herby goodness to ensure the fish is packed with flavour. It sits pretty on a bed of delicate orzo, textured with sautéed zucchini and peas. A sprinkling of toasted almonds makes sure everyone goes nuts at suppertime.
We will send you:
- 2 Salmon fillets
- 15ml Minced garlic
- 2 Zucchini
- 142g Orzo
- 19g Panko
- 100g Green peas
- 25g Sliced almonds
- 30g Vegetable demi-glace
- 60g Basil pesto
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Salmon, Milk, Mustard, Cashews, Pine nuts, Almonds, Wheat
You will need:
Total Fat
46 g
Saturated Fat
7 g
Sodium
570 mg
Total Carb
82 g
Sugars
10 g
Protein
48 g
Fibre
9 g
Preparation
Boil the orzo
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Add the orzo and stir gently to separate. Boil, 10 to 14 min., until al dente. Drain and rinse under running water. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Bake the salmon
While the orzo boils, in a small bowl, combine the pesto with as much panko as necessary to create a thick paste. Pat the salmon dry with paper towel; season with ⅓ of the spices. On a lined sheet pan, arrange in a single layer and spread the pesto mixture over the tops of the salmon*. Transfer to the oven to bake, 6 to 10 min., until cooked through. Set aside in a warm spot.
Mise en place
While the salmon bakes, remove the ends of the zucchini; halve lengthwise, then slice crosswise on an angle into ¼ inch pieces. Heat a large, dry pan on medium. Toast the almonds, stirring occasionally, 3 to 5 min., until lightly browned and fragrant. Transfer to a bowl. Reserve the pan.
Sauté the vegetables & combine the orzo
In the same pan, heat a drizzle of oil on medium-high. Sauté the garlic, stirring frequently, 30 sec. to 1 min., until fragrant. Add the zucchini, stirring frequently, 3 to 4 min., until lightly browned and tender. Add the peas and season with the remaining spices and S&P. Add the cooked orzo and demi-glace. Stir well and cook until heated through; season with S&P.
Plate your dish
Divide the orzo between your plates. Top with the salmon and garnish with the almonds. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
