Pesto-Crusted Salmon
Sautéed Veggie Orzo & Toasted Almonds
Cooking time
20 minutes
Servings
2/4
Calories
930 /serving
Pesto and panko work together 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 Herbed Tomato spice blend (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:
Medium pot
Large pan
Strainer
Sheet pan
Oil
Salt & pepper
Parchment paper
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; stir gently to separate. Boil, 10 to 14 minutes, until just tender. Thoroughly drain the orzo 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 fillets dry with paper towel; season with ⅓ of the spice blend. On a lined sheet pan, arrange the salmon fillets in a single, even layer. Spread the pesto mixture over the tops of the fillets* and transfer to the oven to bake, 6 to 10 minutes, until cooked through. Set aside in a warm spot.
Mise en place
While the salmon bakes, trim off and discard the ends of the zucchini. Halve the zucchini lengthwise, then slice crosswise on an angle into ¼ inch pieces. Heat a large, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl. Reserve the pan.
Sauté the vegetables & combine the orzo
In the same pan, heat a drizzle of oil on medium-high. Add the garlic and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the zucchini and sauté, stirring frequently, 3 to 4 minutes, until lightly browned and tender. Add the peas and season with the remaining spice blend and S&P. Add the cooked orzo and demi-glace. Stir to combine and cook until heated through; season with S&P to taste.
Plate your dish
Divide the finished orzo between your plates. Top with the pesto-crusted salmon and garnish with the toasted almonds. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
