What you'll be getting:

Salmon with Lemon Orzo and Veggies

Per Serving

3/4 c cooked orzo

5 oz coho salmon (by weight, not by fillet size or number) 

1/4 c lemon sauce (lemon zest and juice, fines herbes, avocado oil, salt, pepper) 

120 g veggies (kale, zucchini, asparagus, peppers, green onions)

1 t nutritional yeast (not shown)  

Equipment needed:  sautee pan and lined sheet pan

Preheat your oven to 400

Place the salmon on a sheet pan, when the oven reaches 400, place the sheet pan in the oven. Set a timer for 10 minutes. 

When there are 5 minutes remaining on the timer, heat up a pan on high heat and add the veggies. Sautee for roughly 3 minutes or until the kale has wilted and the peppers begin to soften. 

Add the orzo. 

Next, drizzle about 3/4 of the sauce. You want to leave a little to drizzle over the fish. 

Sprinkle the nutritional yeast over top of the pasta and veggies and pull the salmon from the oven when the timer goes off. 

Plate up the veggies and pasta and then top with the fish. Finish by drizzling the rest of the sauce on top of the fish. From start to finish this dinner takes just over 10 minutes. Enjoy! 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630