Blueberry-Pecan Crusted Salmon
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Blueberry-Pecan Crusted Salmon

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.

Tags:
New
Low CO2
Allergens:
Salmon
Wheat
Milk
Soy
Pecans
Tree nuts

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyEasy

Ingredients

serving amount

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*

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Nutrition Values

Calories1060 kcal
Fat44 g
Saturated Fat13 g
Carbohydrate102 g
Sugar26 g
Dietary Fiber11 g
Protein46 g
Cholesterol100 mg
Sodium800 mg
Trans Fat0.4 g
Potassium1150 mg
Calcium300 mg
Iron6 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Medium Pot
Measuring Spoons
Measuring Cups
Small Bowl
Zester
Large Bowl

Cooking Steps

Start prep
1
  • 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.
Prep and roast salmon
2
  • 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.**
Cook orzo
3
  • 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.
Finish prep
4
  • 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!)
Finish orzo
5
  • 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!)
Finish and serve
6
  • 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.
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