Ingredients
Method
Before Starting
- Preheat the oven to 425℉ & bring a large pot of salted water to a boil.
- Prepare a baking sheet by lining it with parchemnt paper.
- To a small bowl, add mayo and half the Zesty Garlic Blend.
- Roughly chop your spinch
- Thinly slice your chives
Prep Work
- Meanwhile, heat a medium non-stick pan over medium-high heat. When hot, add your 2 tsps of olive oil, then your panko.
- Toast for 2-3 mins, stirring often, until golden. Transfer to a shallow dish and set aside for now.
Roasting Salmon
- Pat your salmon dry with paper towels.
- Season with the remaining Zesty Garlic Blend, Salt & Pepper
- Coat the flesh sides of the salmon with your Mayo-Zesty Garlic Blend mixture.
- Working with one piece at a time, press the mayo-coated side into your toasted panko breadcrumbs.
- Arrange your salmon on your baking sheet lined with parchment paper.
- Roast in the top of the oven for 12-14 mins, until your salmon is cooked through. (min internal temperature of 158℉)
Cooking the Orzo
- Meanwhile, to the boiling water, add your orzo
- Cook for 8-10 mins, stirring occasionally, until your pasta is tender but still firm to the bite. Make sure to reserve ¼ cup of the pasta water.
- Strain the orzo, then return to the pot, off heat.
- To the pot with the orzo, add 1 tablespoon butter, sun-dried tomato pesto, spinach and 2 tablespoons of the reserved pasta water.
- Stir for 1 min, until well combined and the spinach is wilted.
- Add half the feta and season with salt and pepper
Finish & Serve
- Divide the orzo between bowls (or meal prep contrainers)
- Top with salmon and sprinkle your chives and remaining feta over top.