Mediterranean Salmon, Orzo Pasta, and Veggie Bowl

This may be the longest I've gone without posting an actual recipe on my blog! I've been having so much fun posting reels that I haven't posted a full recipe in almost 3 weeks! But fear no more, I am back with this delicious and easy dinner recipe for you all to recreate. My "Mediterranean Salmon, Orzo Pasta, and Veggie Bowl" is a nutritious and fun dinner that you can prep in 15 minutes.

The bowl consists of baked salmon, mushrooms, zucchini, orzo pasta, arugula, fresh parsley, and a savory tahini dressing. My boyfriend who tends to not enjoy salmon because of the "fishy" taste, told me he loved it and that the bowl's flavors really work well with each other. So, if you want a new, unique way to enjoy salmon, make this bowl for yourself.

Yields: 1

Portion: 1 bowl

Prep time: 15 minutes

Total time: 30 minutes

This recipe is dairy free and pescatarian. (If you can find a GF orzo pasta, go for it!)

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Ingredients:

1 Wild Atlantic Salmon

½ zucchini

1 cup of baby bella mushrooms

2 handfuls of arugula

¼ cup of orzo pasta

Extra virgin olive oil

1 lemon

Kosher salt, freshly ground black pepper, garlic powder

Tahini

Fresh parsley to garnish

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Instructions:

1. First, preheat your oven to 350.

2. Now, boil your orzo pasta until al dente.

3. While your pasta is boiling, chop up 1/2 a zucchini into smaller pieces. What I did was slice the zucchini twice vertically, then chop again to get small pieces.

4. Then, chop your mushrooms into halves if they are too big.

5. Now on a large baking sheet, add aluminum foil and place your salmon, zucchini, and mushrooms onto it and spread everything out.

6. With a knife, slice multiple shallow holes into the salmon to allow it to cook better.

7. Now drizzle on olive oil onto the veggies and salmon.

8. Season the veggies and salmon to your liking with salt, black pepper, and garlic powder.

9. Add a thin slice of lemon onto the salmon.

10. Bake for 15 minutes or until your salmon is well-cooked through and your veggies are fully baked.

11. While you're waiting for them to finish baking, let's create the tahini dressing.

12. In a small bowl, add 1 TBSP of tahini and dilute it with a splash of water. Whisk until it's a thinner, creamier consistency. Add the juice of ½ lemon and salt to your liking. Whisk well.

13. Have your parsley finely chopped on the side to garnish and your desired amount of arugula in a serving bowl.

14. Once the salmon and veggies have finished baking and the orzo pasta is cooked al dente it's time to layer.

15. In the serving bowl on top of the arugula, add your orzo pasta, your zucchini, your mushrooms, and then your salmon. Garnish with parsley and your tahini dressing. You can pour on as much as you like.

16. Salt to taste if you'd like. If you want some extra *spice*, add some red pepper flakes. Enjoy!

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD