🍽 Bite of the Week features Fresh Boneless Atlantic Salmon Fillets

👇🏻 Here’s a market fresh meal idea:

Ingredients:

For the Pesto-Crusted Salmon:

– 4 Fresh Atlantic Salmon boneless fillets

– ½ cup basil pesto (store-bought or homemade)

– ¼ cup panko breadcrumbs

– 2 tbsp Parmesan cheese, grated

– Salt & pepper to taste

– 1 tbsp olive oil

For the Garlic Parmesan Orzo:

– 1½ cups orzo pasta

– 2 tbsp butter

– 2 cloves garlic, minced

– ½ cup Parmesan cheese, grated

– ½ cup milk or cream

– Salt & pepper to taste

Optional: 1 tbsp chopped parsley for garnish

For the Roasted Cherry Tomatoes:

– 1½ cups cherry tomatoes, halved

– 1 tbsp olive oil

– Salt & pepper to taste

Directions:

Prepare the Tomatoes:

1. Preheat oven to 400°F (200°C).

2. Toss cherry tomatoes with olive oil, salt, and pepper.

3. Spread on a baking sheet and roast for 15–20 minutes, until softened and slightly blistered.

Cook the Orzo:

1. Boil orzo in salted water according to package instructions.

2. In a pan, melt butter over medium heat and sauté garlic for 1–2 minutes.

3. Stir in the cooked orzo, then add Parmesan and milk or cream.

4. Stir until creamy and smooth. Season with salt, pepper, and optional parsley. Keep warm.

Prepare the Salmon:

1. Pat salmon fillets dry and place on a parchment-lined baking sheet.

2. Season lightly with salt and pepper.

3. Spread pesto over the top of each fillet.

4. In a small bowl, mix panko and Parmesan, then sprinkle over pesto layer.

5. Drizzle with olive oil and bake at 400°F for 12–15 minutes, or until salmon flakes easily and topping is golden.

Plate & Serve:

Spoon the creamy orzo onto each plate, top with a pesto-crusted salmon fillet, and finish with a side of roasted cherry tomatoes.

🚨 Fresh Boneless Atlantic Salmon Fillets are ON SALE at Schinkels’ Meat Market in Essex until May 22nd!

✨ See more recipes at schinkels.com ✨