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Salsa Verde Tilapia
with Arugula, Tomatoes & Orzo Pasta
20 MIN
+$1.45/serving
4 Servings
From the Test Kitchen
Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. This simple, vibrant dish pairs seared tilapia with orzo pasta tossed with sautéed tomatoes and arugula, and our own Italian-style salsa verde (which includes parsley, olive oil, garlic, and more). It’s all finished with some more of the zesty, verdant sauce spooned on top of the fish just before serving.
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NutritionPER SERVING
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Calories700 Cals (est.)
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fresh
ingredients
Title
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4 Skin-On Salmon Fillets
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½ lb Orzo Pasta
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½ lb Grape Tomatoes
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⅓ cup Salsa Verde
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2 Tbsps Crème Fraîche
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1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
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¼ tsp Crushed Red Pepper Flakes
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4 oz Arugula
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the tomatoes
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. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Coat & cook the fish
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. 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.* Transfer to a plate. Wipe out the pan.
*An instant-read thermometer should register 145°F.
4
Cook the vegetables
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Add the arugula. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and 1 teaspoon of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!
1
Prepare the tomatoes
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. Halve the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.
2
Cook the pasta
Add the pasta to the pot of boiling water and cook, uncovered, 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.
3
Coat & cook the fish
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. 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.* Transfer to a plate. Wipe out the pan.
*An instant-read thermometer should register 145°F.
4
Cook the vegetables
In the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned tomatoes and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until the tomatoes are slightly softened. Add the arugula. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat.
5
Finish the pasta & serve your dish
To the pot of cooked pasta, add the crème fraîche, cooked vegetables, half the salsa verde, and 1 teaspoon of olive oil; stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished pasta topped with the cooked fish and remaining salsa verde. Enjoy!
Tips from Home Chefs