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Pistachio Crusted Salmon and Orzo Salad

Author Katelyn Tan

Ingredients

For Salmon
  • 4 pieces of salmon 
  • 2 tbsp mustard
  • 2 tsp honey
  • 2 tbsp olive oil
  • 1/2 lemon, juiced
  • 1 cup roasted pistachios, chopped
For Orzo Salad
  • 1 cup orzo
  • 2 cucumbers, diced
  • 1 pack cherry tomatoes, quartered
  • 1 cup herbs of your choice (Katelyn suggests the combination of parsley and mint or coriander) 
  • ½ cup roasted pistachios, chopped 
  • 2 zucchini, sliced into bite-sized wedges 
Honey Mustard Dressing
  • 1 tbsp mustard
  • 2 tsp honey
  • 2 tbsp olive oil
  • ½ lemon, juiced
  • salt and pepper to tast

Instructions

  • Preheat the oven to 375 degrees.
  • Toss your zucchini with olive oil, salt and pepper. Place in the oven for 25-30 minutes or until golden brown. Remove and set aside. 
  • Slice your cherry tomatoes and cucumber. Salt generously and leave to drain in a colander to remove excess water. 
  • Cook your orzo according to package instructions. Rinse and drain. Whisk the ingredients for the honey mustard dressing together and season with salt and pepper to taste. Toss the dressing with the orzo, then mix the marinated orzo with the rest of the ingredients, seasoning with additional salt, pepper or dressing if necessary. 
To Make Salmon
  • Combine the mustard, olive oil, honey and lemon juice and season with salt and pepper. 
  • Brush the mixture over your salmon and top with the chopped pistachios. 
  • Place in an oven preheated to 375 degrees for 15 minutes or until cooked through (the internal temperature should reach 145F). 
  • Serve with the orzo salad. 
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