Lemon-Pepper Roasted Salmon
with Warm Orzo and Spinach Salad
This Greek-inspired pasta salad comes together in no time with the help of creamy tzatziki – and it's the perfect side for simple lemon-pepper salmon. Tonight's dinner is fit for Grecian gods!
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, skinless
(Contains Seafood/Fruit de Mer, Fish)
170 g
Orzo
(Contains Wheat)
56 mL
Tzatziki
(Contains Milk)
28 g
Baby Spinach
¼ cup
Feta Cheese, crumbled
(Contains Milk)
80 g
Tomato
1 tbsp
Greek Seasoning
(Contains Sulphites)
7 g
Parsley
30 g
Mixed Olives
(Contains Sulphites)
Not included in your delivery
2 tsp
Oil*
0.13 tsp
Salt*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450°F. Wash and dry all produce. Add 6 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add orzo to the boiling water. Cook uncovered, stirring occasionally, until tender, 6-8 min.
While water comes to a boil, pat salmon dry with paper towels. Season with half the Lemon-Pepper Seasoning and salt. Arrange salmon on a lightly-oiled, foil-lined baking sheet. Drizzle 2 tsp oil (dbl for 4 ppl) over top. Roast in the middle of the oven until salmon is cooked through, 7-10 min.**
While salmon roasts, cut tomato into 1/2-inch pieces. Roughly chop spinach. Roughly chop parsley. Add spinach, tomatoes, tzatziki, half the parsley and remaining Lemon-Pepper Seasoning to a large bowl. Drain, then roughly chop olives.
When orzo is tender, reserve 2 tbsp pasta water (dbl for 4 ppl), then drain orzo well. Add orzo and reserved pasta water to the large bowl with spinach-tzatziki mixture. Season with salt, then stir to combine.
Divide orzo salad between plates. Top with olives, if desired, then salmon. Sprinkle remaining parsley and feta over top.
