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Blueberry-Pecan Crusted Salmon
with Lemon-Parmesan Orzo and Pear Salad
Get ready for a plate as bright and colourful as the long, sun-soaked days of summer. Fresh flavours inspired by all the findings at your local farmer's market are here to wow you from beginning to end.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Salmon)
170 g
Orzo
(Contains Wheat)
1 unit(s)
Pear
56 g
Arugula and Spinach Mix
1 unit(s)
Lemon
113 g
Sugar Snap Peas
7 g
Parsley
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Goat Cheese
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Milk, Soy, Sulphites)
28 g
Pecans
(Contains Pecans, Tree nuts May contain Tree nuts)
2 unit(s)
Blueberry Jam
Not included in your delivery
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 8 cups water and 1 tsp salt to a medium pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Line a baking sheet with parchment paper.
- Trim sugar snap peas.
- Add sugar snap peas and 1/2 tbsp (2 tbsp) oil to one half of prepared baking sheet. Season with salt and pepper. Toss to coat.
- Combine half the blueberry jam and half the garlic spread in a small bowl.
- Pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on other half of baking sheet, beside sugar snap peas. Spread blueberry-garlic mixture over salmon.
- Sprinkle half the pecans over salmon, pressing gently to adhere.
- Roast in the bottom of the oven until sugar snap peas are tender and golden and salmon is cooked through, 8-12 min.**
- Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return orzo to the same pot, off heat.
- Meanwhile, juice then zest lemon.
- Core, then thinly slice half the pear (use all for 4 ppl).
- Roughly chop parsley.
- Add remaining blueberry jam, 1 tbsp (2 tbsp) lemon juice and 1/2 tbsp (1 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix. (This is your dressing!)
- Add roasted sugar snap peas, parsley, lemon zest, Parmesan cheese, remaining garlic spread and reserved pasta water to orzo. Season with salt and pepper. Stir to mix. (TIP: if you like a lemon-y orzo, add any extra juice to taste!)
- Add pear and arugula and spinach mix to bowl with blueberry dressing. Toss to coat.
- Divide orzo, salmon and salad between plates
- Sprinkle goat cheese and remaining pecans over salad.
