Tunisian-Spiced Salmon with Orzo Salad

🥘 Ingredients

• Tunisian Spice Blend
  1 packet
• arugula
  2 c
• dill
  1 bunch
• garlic powder
  1 tsp
• lemon
  1 unit
• mayonnaise
  1 tbsp
• mini cucumber
  2 unit
• olive oil
  3 tbsp
• orzo pasta
  8 oz
• pepper
  to taste
• red wine vinegar
  2 tbsp
• salmon
  2 fillets
• salt
  to taste
• sugar
  ½ tsp
• tomato
  1 unit
• yogurt
  ½ cup

🍳 Cookware

• large pot
• large bowl
• large pan
• small bowl

1. 

   1

   Bring a large pot of salted water to a boil. Wash and dry produce. Zest and quarter lemon . Trim and quarter mini cucumber lengthwise; cut crosswise into ½-inch thick quarter-moons. Dice tomato into ¼-inch pieces. Roughly chop dill .

   lemon: 1 unit, mini cucumber: 2 unit, tomato: 1 unit, dill: 1 bunch
2. 

   2

   In a large bowl , combine half the red wine vinegar , 2 tbsp olive oil , ½ tsp sugar , salt , and pepper ; whisk to combine.

   red wine vinegar: 2 tbsp, olive oil: 3 tbsp, sugar: ½ tsp, salt: to taste, pepper: to taste
3. 

   3

   Once water is boiling, add orzo pasta to pot. Cook, stirring occasionally, until al dente, ⏱️ 9-11 minutes . Drain and rinse orzo under cold water to cool, at least ⏱️ 30 seconds . Transfer orzo to bowl with vinaigrette, stir to coat. Refrigerate until ready to use in Step 5.

   orzo pasta: 8 oz
4. 

   4

   While orzo cooks, pat salmon dry with paper towels. Season all over with Tunisian Spice Blend , half the garlic powder (you’ll use the rest later), salt, and pepper. Heat a drizzle of olive oil in a large pan over medium-high heat. Add salmon, skin sides down, and cook until skin is crisped, ⏱️ 5-7 minutes . Flip and cook until salmon is opaque and cooked through, ⏱️ 1-2 minutes more.

   salmon: 2 fillets, Tunisian Spice Blend: 1 packet, garlic powder: 1 tsp
5. 

   5

   While salmon cooks, in a small bowl , combine yogurt , mayonnaise , remaining garlic powder, lemon zest, a squeeze of lemon juice, a pinch of salt, and pepper. Set aside. To bowl with dressed orzo, add cucumber, tomato, arugula , and as much dill as you like; toss to combine. Taste and season with additional salt and pepper or another squeeze of lemon juice if desired.

   yogurt: ½ cup, mayonnaise: 1 tbsp, arugula: 2 c
6. 

   6

   Divide salad between shallow bowls. Top with salmon and drizzle with lemon garlic yogurt sauce. Serve with any remaining lemon wedges on the side.