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Easy prep
20 minutes

Greek-Style Salmon over Orzo

with Herbed Tzatziki Sauce

Cooking time

20 minutes




730 /serving

Hop over to the cradle of Western civilization for dinner tonight, with this simple recipe high in Greek-inspired flavours. Thick fillets of salmon provide the succulent centrepiece of this dish, prepped with just a dash of aromatic spices before searing. The backdrop comes courtesy of tender orzo, tossed with zucchini, tomatoes and onions for a fulsome veggie dose, and on top, the zinger: garlicky, creamy tzatziki, ramped up with fresh-chopped parsley and a dash of spices.

We will send you:

  • 2 Salmon fillets
  • 140g Cherry tomatoes
  • 200g Zucchini half-moons
  • 15ml Minced garlic
  • 1 Bunch of parsley
  • 25g Sliced red onions
  • 142g Orzo
  • 60g Tzatziki
  • 15g Around the Acropolis spice blend (garlic, cumin, paprika, oregano, salt, black pepper, basil)

Contains: Salmon, Milk, Wheat

You will need:

Medium pot
Large pan (non-stick if possible)
Salt & pepper
Total Fat
33 g
Saturated Fat
7 g
310 mg
Total Carbs
66 g
10 g
42 g
5 g
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Cook the orzo
Bring a medium pot of salted water to a boil. Add the orzo; stir gently to separate. Cook, 10 to 14 minutes, until just tender. Thoroughly drain the orzo; rinse under cold water, transfer to a bowl and toss with a drizzle of oil to prevent sticking. Season with ⅓ of the spice blend and S&P. Set aside in a warm spot.
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Sauté the vegetables
While the orzo cooks, in a large pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the onions, zucchini and tomatoes; season with ⅓ of the remaining spice blend. Sauté, stirring frequently, 3 to 5 minutes, until the zucchini has softened and the tomatoes have burst. Add the garlic and sauté, stirring, 30 seconds to 1 minute, until fragrant; season with S&P to taste. Transfer to a bowl and set aside. Wipe out and reserve the pan.
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Cook the salmon
In the same pan, heat a drizzle of oil on medium-high. Pat the salmon dry with paper towel; season with ½ the remaining spice blend and S&P. Add the salmon* to the pan and cook, 2 to 3 minutes per side, until browned and cooked as desired.
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Make the herbed tzatziki
While the salmon cooks, finely chop the parsley leaves and stems. In a medium bowl, combine the tzatziki, ⅔ of the parsley and 1 tbsp water (double for 4 portions); season with the remaining spice blend and S&P to taste.
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Finish & serve
To the pot of orzo, add the sautéed vegetables and stir to combine; season with S&P to taste. Divide the finished orzo between your plates. Top with the salmon. Spoon as much of the herbed tzatziki as you’d like over the salmon. Garnish with the remaining parsley. Serve any remaining tzatziki on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.