Let me start by saying this is my new favorite way to serve salmon, hands down. I remixed a couple of recipes from various sources to put this together- heavy on the “Martha Stewart” of it all. Serves 4, is super nutritious, and has lots of color. I’ll definitely be serving this with a side salad next time!

Ingredients

• 2 large zucchinis

• Italian seasoning

• Olive oil

• Salt & pepper

• 12oz cherry tomatoes on the vine

• 6 cloves garlic

• 2 sprigs fresh basil

• 4 skin-on wild-salmon fillets (I used sockeye, can use Atlantic if you prefer a less fishy taste)

• 1 Tbsp butter

• 1 shallot

• Red chili flakes (optional)

• 2 cups orzo pasta

• 2 1/2 cups vegetable broth

• 1 cup half and half

• 1/2 cup freshly grated parmesan

• 1 bunch of fresh parsley

Prep

• Wash all produce

• Preheat oven to 350

• Thinly slice zucchini

• Slice 1/2 the cherry tomatoes in half and leave the rest on vine

• Smash and chop all garlic, set a little less than half aside for salmon and the rest for orzo

• Chop shallot

• Destem basil and parsley, keep separate

Recipe

1. Toss sliced zucchini in a little olive oil, salt, pepper, and Italian seasoning (measure with your heart)

2. Spread slices out onto a baking sheet and pop those in the oven

3. In a large baking dish, toss together tomatoes on vines, sliced tomatoes, your smaller garlic portion, 4-5 basil leaves, and a generous amount of olive oil

4. Pop tomato basil dish into oven, set timer to 20 min for tomato dish

5. In a large sauté pan, melt butter and olive oil over medium heat

6. Add shallot and remaining garlic, sauté until translucent

7. Stir in dry orzo and red chili flakes if you’re using (measure with your heart)

8. Stir in vegetable broth, heat to a boil then reduce to a simmer, set timer to 10 min for orzo

9. Season salmon with salt and pepper

10. Add salmon to tomato basil dish (skin side down) and spoon tomato juices over salmon, add any extra basil if you’d like

11. Pop salmon tomato dish back into oven, set timer for 15 min

12. Once orzo has absorbed broth, mix in half and half, turn off heat

13. Mix in parmesan, season with salt and pepper to taste, garnish with fresh parsley

14. Once salmon timer goes off, remove zucchini and salmon from oven

15. Plate orzo first, zucchini next, lay salmon over orzo and tomato vine over salmon, drizzle with juices from baking dish

16. Serve hot!