Quick Pesto Salmon
with Cherry Tomato Bruschetta & Roasted Garlic Orzo
Cooking time
15 minutes
Servings
2/4
Calories
660 /serving
In the last two minutes of air-frying, you’ll brush salmon fillets with basil pesto to lock in the tastiness. Meanwhile, garlicky orzo pasta and a bold, bright red and green bruschetta—combining fresh basil, cherry tomatoes and balsamic—come together in an easy 15.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 280g Cherry tomatoes
- 14g Basil
- 30ml Basil pesto
- 140g Orzo
- 15g Minced roasted garlic
- 30ml Balsamic vinegar
Contains: Cashews • Milk • Salmon • Sulphites • Wheat
You will need:
Basting brush
Medium pot
Oil
Salt & pepper (S&P)
Strainer
Air fryer
Olive oil
Total Fat
30 g
Saturated Fat
5 g
Sodium
170 mg
Total Carb
61 g
Sugars
7 g
Protein
37 g
Fibre
4 g
Preparation
Boil the orzo
- Preheat the air fryer to 400°F. Lightly oil the basket. Bring a medium pot of salted water to a boil.
- Add the orzo and boil, 9 to 10 min., until just tender.
- Drain and rinse.
- Return to the pot and toss with a drizzle of oil to prevent sticking.
- Add ½ the garlic and S&P; stir well.
Make the bruschetta
- Meanwhile, quarter the tomatoes.
- Pick the basil leaves off the stems; tear the leaves.
- In a medium bowl, combine the tomatoes, vinegar, basil, remaining garlic, a drizzle of olive oil and S&P.
Fry the salmon
- Pat the salmon* dry and rub with a drizzle of oil; season with S&P.
- Place in the air fryer and fry, 4 to 6 min., until browned and cooked as desired.
- In the last 2 min., brush with the pesto.
Plate your dish
- Divide the orzo between your plates.
- Top with the salmon and bruschetta. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
