Ingredients
Salmon & Orzo
1 1/4 pounds center-cut salmon, skinned and cut into 4 portions
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
1 tablespoon avocado oil
1 cup orzo, preferably whole-wheat
2 1/4 cups low-sodium chicken broth
1 teaspoon onion powder
1 cup chopped baby spinach or arugula
Pesto
3/4 cup thawed frozen peas
2 tablespoons avocado oil
2 tablespoons grated Parmesan cheese
2 tablespoons chopped lightly salted pistachios
2 tablespoons chopped fresh dill
1 small clove garlic
1/8 teaspoon salt
1/8 teaspoon ground pepper
Directions
To prepare salmon & orzo: Season salmon with 1/4 teaspoon each salt and pepper. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the salmon; cook, flipping once, until browned on both sides and almost cooked through, 5 to 8 minutes, depending on thickness. Transfer to a plate and tent with foil.
Add orzo to the pan; cook, stirring, until beginning to brown, about 1 minute. Add broth, onion powder and 1/4 teaspoon each salt and pepper. Stir to combine; bring to a boil. Reduce heat to medium-low; cover and simmer, stirring once or twice, until the orzo is tender, 8 to 10 minutes. Remove from heat and stir in spinach (or arugula). Place the salmon on top of the orzo mixture; cover and let stand until the greens are wilted and the salmon is cooked through, 2 to 3 minutes.
Meanwhile, prepare pesto: Combine peas, oil, Parmesan, pistachios, dill, garlic, salt and pepper in a food processor; process until smooth.
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