Creamy Zucchini Orzotto with Salmon
with Toasted Panko & Lemony Arugula Salad
Creamy Zucchini Orzotto with Salmon
Creamy orzotto with tender zucchini and salmon, finished with toasted panko for crunch and a bright lemony arugula salad on the side.
Ingredients
For 2 servings
- 2 ounce Arugula
- 4 ounce Cream Sauce Base
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 8 ounce Orzo Pasta
- ¼ cup Panko Breadcrumbs
- 10 ounce Salmon
- ½ ounce Sliced Almonds
- ½ ounce Vidalia Onion Paste
- 1 unit Zucchini
Additional Ingredients
- Butter
- Cooking Oil
- Olive Oil
- Pepper
- Salt
- Sugar
DifficultyMedium
Prep Time5m
Total Time30m
Calories1220
Protein50g
Carbs107g
Fat66g
Tags:
Protein SmartFiber SmartMass Gain FriendlyEasy Prep
⚠️Allergens:
🐟Fish🥛Milk🌾WheatSwaps and substitutions
For a fish-free version, swap the salmon for roasted chickpeas, tofu, or mushrooms to keep the dish satisfying. For dairy-free or wheat-free needs, replace the cream element with a plant-based cream and use gluten-free crumbs or leave the topping off.
What to serve with it
Serve with extra lemon wedges and a simple green vegetable like steamed asparagus or peas to keep the meal bright and balanced. A crisp white wine or sparkling water with citrus also fits well with the creamy, savory flavors.
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