Salsa Verde Tilapia with Arugula, Tomatoes & Orzo Pasta
Easy Prep & Cleanup

Salsa Verde Tilapia

with Arugula, Tomatoes & Orzo Pasta

20 MIN
+$1.45/serving 4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
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
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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Available Options

  • with Tilapia
    includes 4 Sustainably Sourced Tilapia Fillets View recipe
  • with Salmon
    includes four 5-oz Sustainably Sourced Skin-On Salmon Fillets
    • with Salmon

    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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    • Nutrition
      PER SERVING
    • Calories
      700 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Salsa Verde Tilapia with Arugula, Tomatoes & Orzo Pasta
    Title
    • 4 Skin-On Salmon Fillets
    • ½ lb Orzo Pasta
    • ½ lb Grape Tomatoes
    • ⅓ cup Salsa Verde
    • 2 Tbsps Crème Fraîche
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • ¼ tsp Crushed Red Pepper Flakes
    • 4 oz Arugula
    time-saving
    tips & techniques
    How To: Safely Cut Round Vegetables
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the tomatoes
    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.  

    Cook the pasta
    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.  

    Coat & cook the fish
    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.

    Cook the vegetables
    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.

    Finish the pasta & serve your dish
    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

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    Salsa Verde Tilapia

    Prepare the tomatoes
    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.  

    Cook the pasta
    Coat & cook the fish
    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.

    Cook the vegetables
    Finish the pasta & serve your dish
    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!

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