Feta- and Herb-Crusted Salmon

with lemony orzo

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Fish, Wheat

Calories Conscious
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 you!
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!

In Your Box (serves 2)

  • 1 Lemon
  • ¼ oz. Parsley
  • 2 Dill Sprigs
  • 2 Garlic Cloves
  • Info
    12 oz. Salmon Fillets
  • Info
    6 oz. Orzo Pasta
  • Info
    1 oz. Feta Cheese

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.

  • Nutrition (per serving)

  • Calories
    600
  • Carbohydrates
    67g
  • Fat
    22g
  • Protein
    47g
  • Sodium
    454mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Small Pot
  • 1 Baking Sheet
  • 1 Wire-Mesh Strainer
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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).

  • 4

    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.

  • 5

    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.

  • 6

    Plate the Dish

    Serve orzo on a plate and salmon alongside. Remove skin if desired. Garnish with lemon wedges.

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