Salmon & Salsa Verde with Roasted Broccoli & Orzo

Salmon & Salsa Verde

with Roasted Broccoli & Orzo

25 MIN
4 Servings
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These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
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30g Of Protein
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From the Test Kitchen

In this 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.
18 green SmartPoints® per serving
12 blue SmartPoints® per serving
12 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com

Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
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fresh
ingredients
Salmon & Salsa Verde with Roasted Broccoli & Orzo
Title
  • 4 Skin-On Salmon Fillets
  • ½ lb Orzo Pasta
  • 1 lb Broccoli
  • 2 Red, Yellow, Or Orange Bell Peppers
  • ⅓ cup Salsa Verde
  • 2 oz Sliced Roasted Red Peppers
  • 2 Tbsps Sliced Roasted Almonds
  • 4 Tbsps Crème Fraîche
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut the broccoli into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Transfer the broccoli florets and diced bell peppers 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. 

Cook the fish
2 Cook the fish

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon 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, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

Cook the pasta
3 Cook the pasta

Meanwhile, 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. 

Finish the pasta & serve your dish
4 Finish the pasta & serve your dish

Meanwhile, roughly chop the roasted red peppers. To the pot of cooked pasta, add the crème fraîche, roasted vegetables, chopped red 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! 

Tips from Home Chefs

Prepare & roast the vegetables
1 Prepare & roast the vegetables

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut the broccoli into small florets. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then large dice. Transfer the broccoli florets and diced bell peppers 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

Meanwhile, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon 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, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through.* Turn off the heat. 

*An instant-read thermometer should register 145°F.

Cook the fish
Cook the pasta
3 Cook the pasta

Meanwhile, 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

Meanwhile, roughly chop the roasted red peppers. To the pot of cooked pasta, add the crème fraîche, roasted vegetables, chopped red 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! 

Finish the pasta & serve your dish
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