All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Illusions abound in this simply great meal. Salty feta and fresh herbs blanket delicate salmon, adding a flavor boost that takes it to a whole new level of awesomeness. The hidden salmon gets served with a bed of orzo, the pasta that tricks you into thinking it's rice. Most of all, this meal makes it seem like you spent hours slaving over it, when it's easy-peasy and quick. Fooled ya!
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Zest and halve lemon. Cut one half into quarters and juice the other half. Stem and mince parsley and dill. Mince garlic. Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Cook the Orzo
Once water is boiling, add orzo and cook, stirring occasionally, until al dente, 10-12 minutes. Strain in a wire-mesh strainer and set aside. While orzo cooks, make vinaigrette.
Make the Vinaigrette
In a small mixing bowl, stir together 2 Tbsp. olive oil, 1 Tbsp. lemon juice, 1 tsp. lemon zest (reserve 1 tsp. to crust salmon), and half the parsley (reserve remaining to crust salmon).
Crust and Bake the Salmon
Place salmon on prepared baking sheet, skin side down. Top salmon with feta, dill, 1 tsp. lemon zest, remaining parsley, and half the garlic (reserve remaining for orzo). Press gently to adhere. Roast until salmon is firm and reaches a minimum internal temperature of 145 degrees, 8-10 minutes. While salmon roasts, finish orzo.
Finish the Orzo
Return pot used to cook orzo to medium heat. Add 1 tsp. olive oil and remaining garlic. Cook until fragrant, 30-60 seconds. Remove from burner and stir in orzo and vinaigrette until thoroughly combined. Season with a pinch of salt and pepper.
Plate the Dish
Serve orzo on a plate and salmon alongside. Remove skin if desired. Garnish with lemon wedges.
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