Nutrition balance score
Good
Glycemic Index
40
Low
Glycemic Load
14
Moderate
Nutrition per serving
Calories1100.9 kcal (55%)
Total Fat80.6 g (115%)
Carbs34.5 g (13%)
Sugars8.7 g (10%)
Protein61.2 g (122%)
Sodium1234.9 mg (62%)
Fiber8.5 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
For the Salmon
3.3 lbsalmon
Scottish, skin-on fillets or whole, cut into 6-8 portions
olive oil
salt
pepper
lemon wedges
for serving
For the Pesto-Mascarpone Sauce
1 ½ cupsfresh basil pesto
store-bought or homemade
6 ozmascarpone cheese
1 clovegarlic
optional for extra punch
fresh lemon juice
For the Orzo Salad
1 ½ cupsorzo pasta
uncooked
1 bunchasparagus
trimmed and cut into 2 - inch pieces
1 cupcherry tomatoes
or grape, halved or left whole
1 cupgreen peas
frozen, or fresh
1roasted red bell pepper
diced, optional, for sweetness
olive oil
salt
pepper
Hot Tomato Vinaigrette (Hot Tom Vinaigrette)
Instructions
Prepare the Salmon
Step 1
Preheat oven to 400°F (or grill to medium-high).
Step 2
Portion the salmon into 6–8 fillets.
Step 3
Rub with olive oil, salt, and pepper.
Step 4
Roast or grill salmon for 10–12 minutes, depending on thickness, until just cooked through.
Make the Pesto-Mascarpone Sauce
Step 5
In a bowl, mix the pesto and mascarpone cheese until smooth. Add garlic and lemon juice if desired.
Step 6
Gently warm in a small pan over low heat before serving, or serve at room temperature.
Cook the Orzo Salad
Step 7
Cook orzo according to package instructions. Drain and toss in olive oil.
Step 8
Blanch or steam asparagus and peas until just tender (about 2–3 minutes).
Step 9
Mix orzo, asparagus, peas, roasted red peppers, and cherry tomatoes. Season with salt and pepper.
Make the Hot Tomato Vinaigrette
Step 10
In a skillet over medium heat, sauté cherry tomatoes and garlic in olive oil until tomatoes blister and release juices.
Step 11
Remove from heat and whisk in vinegar, mustard, salt, and pepper.
Assemble the Dish
Step 12
Spoon orzo salad onto each plate.
Step 13
Top with a salmon fillet.
Step 14
Spoon pesto-mascarpone sauce over the salmon.
Step 15
Drizzle hot tomato vinaigrette over the whole dish.
Step 16
Garnish with lemon wedges and extra herbs if desired.
Notes
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