Roasted Italian Panko-Crusted Salmon
over Creamy Orzo with Peas & Sun-Dried Tomatoes
- Wheat
- Milk
- Fish
Golden panko and Italian seasoning create a crispy crust on tender salmon fillets in this Mediterranean-inspired dish. The fish is served over creamy orzo that’s tossed with bright peas, tangy sun-dried tomatoes, and herbaceous green goddess dressing enriched with cream cheese and lemon zest.
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Panko Breadcrumbs
(Contains: Wheat)
4 ounce
Orzo Pasta
(Contains: Wheat)
4 ounce
Peas
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Lemon
1 tablespoon
Italian Seasoning
2 ounce
Green Goddess Dressing
1.5 ounce
Sun-Dried Tomatoes
2 teaspoon
Dijon Mustard
1 teaspoon
Garlic Powder
20 ounce
Salmon
(Contains: Fish)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a medium pot of salted water to a boil. Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Roughly chop sun-dried tomatoes. Zest and quarter lemon.
Once water is boiling, add orzo to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve ½ cup pasta cooking water (¾ cup for 4 servings), then drain and rinse orzo under cold water for at least 30 seconds.
Wipe out pot.
While orzo cooks, in a small bowl, combine panko, half the Italian Seasoning (all for 4 servings), half the garlic powder (you’ll use the rest in Step 4), a drizzle of olive oil, and a pinch of salt.
Pat salmon* dry with paper towels; season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Brush tops of salmon with mustard. Mound with panko mixture, pressing to adhere.
Roast on top rack until salmon is cooked through, 8-10 minutes.
Heat a drizzle of olive oil in pot used for orzo over medium heat. Add peas and sun-dried tomatoes; season with salt and pepper. Cook, stirring, until tomatoes are slightly softened, 1-2 minutes.
Add drained orzo, lemon zest, cream cheese, dressing, stock concentrate, remaining garlic powder, and reserved pasta cooking water. Turn off heat; stir to combine.
Add 1 TBSP butter and juice from one lemon wedge (2 TBSP butter and juice from two lemon wedges for 4 servings); season with salt and pepper. Stir until butter has melted and everything is combined.
Divide creamy orzo between plates. Top with salmon and serve with remaining lemon wedges on the side.
