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Salmon & Salsa Verde
with Roasted Broccoli & Orzo
20 minWellness at Blue Apron
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4 Servings
- Est. 650 Cals/serving
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In this easy recipe, an Italian-style salsa verde brings bright flavor to warm orzo pasta tossed with roasted broccoli. It’s a perfect bed for rich seared salmon—also topped with a bit more of the zesty sauce and finished with sliced almonds for bites of contrasting crunch.
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fresh
ingredients
Title
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2 10-Oz Skin-On Salmon Fillets
- ½ lb Orzo Pasta
- 1 lb Broccoli
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⅓ cup Salsa Verde
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2 oz Sliced Roasted Red Peppers
- 2 Tbsps Sliced Roasted Almonds
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the fish:
While the broccoli roasts, pat the fish dry with paper towels. Transfer to a cutting board, skin side down, and cut each fillet into two equal-sized pieces. Season on both sides with salt, pepper, and the spice blend. Thoroughly wash your knife and cutting board immediately after handling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin-side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat.
3
Cook the pasta:
While the fish cooks, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the pasta & serve your dish:
While the pasta cooks, roughly chop the peppers. To the pot of cooked pasta, add the roasted broccoli, chopped peppers, and half the salsa verde. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished pasta. Top the fish with the remaining salsa verde. Garnish with the almonds. Enjoy!
1
Prepare & roast the broccoli:
Place an oven rack in the center of the oven, then preheat to 450°F. Fill a medium pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Cook the fish:
While the broccoli roasts, pat the fish dry with paper towels. Transfer to a cutting board, skin side down, and cut each fillet into two equal-sized pieces. Season on both sides with salt, pepper, and the spice blend. Thoroughly wash your knife and cutting board immediately after handling. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the seasoned fish, skin-side up. Loosely cover the pan with foil and cook 3 to 5 minutes on the first side, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Turn off the heat.
3
Cook the pasta:
While the fish cooks, add the pasta to the pot of boiling water. Cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish the pasta & serve your dish:
While the pasta cooks, roughly chop the peppers. To the pot of cooked pasta, add the roasted broccoli, chopped peppers, and half the salsa verde. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished pasta. Top the fish with the remaining salsa verde. Garnish with the almonds. Enjoy!
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