Buttery Greek-Style Salmon
with Lemon-Feta Orzo & Roasted Zucchini
Cooking time
20 minutes
Servings
2/4
Calories
720 /serving
Make a splash! Taking inspiration from Greek cuisine, this simple-to-make supper is overflowing with bright colours and flavours. Delicate orzo is your base, built up with shards of roasted pepper, a fresh squirt of lemon juice and cubed feta cheese. It receives oven-hot spears of zucchini laced with garlic and vibrant spices, and pan-cooked salmon basted with butter as it reaches the peak of pinkness.
We will send you:
- 2 Salmon fillets
- 15ml Minced garlic
- 1 Lemon
- 2 Zucchini (green, yellow or heirloom)
- 1 Roasted pepper
- 140g Orzo
- 30g Feta
- 10g Garlic & Sweet Pepper spices (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Salmon, Milk, Wheat
You will need:
Medium pot
Medium pan (non-stick if possible)
Strainer
Sheet pan
Olive oil
Oil
2 or 4 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
36 g
Saturated Fat
14 g
Sodium
810 mg
Total Carb
62 g
Sugars
7 g
Protein
40 g
Fibre
5 g
Preparation
Mise en place
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Juice the lemon. Quarter the zucchini lengthwise; halve crosswise.
Boil the orzo
Add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Return to the pot and toss with a drizzle of oil and 1 tbsp butter (double for 4 portions) to prevent sticking. Keep warm.
Roast the zucchini
Meanwhile, on a lined sheet pan, toss the zucchini with a drizzle of oil, ½ the garlic, ⅓ of the spices and S&P. Roast, flipping halfway, 10 to 12 min., until tender.
Cook & coat the salmon
Meanwhile, in a medium pan (non-stick if possible), heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with ½ the remaining spices and S&P. Cook, 2 to 3 min. on one side, until partially cooked. Flip and add 1 tbsp butter (double for 4 portions). Cook, spooning the butter over the salmon*, 2 to 3 min., until browned and cooked as desired.
Combine the orzo
Roughly chop the roasted pepper. To the pot of orzo, add the roasted pepper, lemon juice (start with ½), cheese, remaining garlic and spices, 2 tbsp olive oil (double for 4 portions) and S&P; stir well.
Plate your dish
Divide the orzo between your plates. Top with the zucchini and salmon. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
