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October 9, 2021

Cilantro Jalapeno Lime Salmon Filets on a Bed of Southwest Orzo

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I think it’s safe to say that you’ve hit the jackpot when you have two recipes that come together as one healthy, delicious and easy meal. With that being said, not only is this dish a dynamic duo, it is honestly a triple threat and I am here. for. it! If you are reading this right now, then I assume that you are too!

It is healthy because it is packed with an abundance of fresh vibrant vegetables and contains a great amount of protein, the flavor between the two dishes when paired together is so delicious and each recipe is beyond easy to make with minimal ingredients.

I love this dish because it is a two for one. You can easily enjoy each recipe individually on their own or you can pair them together as one. I love pairing the two together for dinner and then enjoying the orzo salad for lunch the next day on its own.

I came across this southwest orzo from a wonderful farmers market in Gilbert, Arizona. This company called Pappardelle‘s Pasta had a stand there. They create and sell a unique variety of pasta shapes and flavors. I thought that their Southwest orzo was so unique, I had to have it. The smell of it even when it is uncooked smells exactly how you would anticipate a Southwest flavor to taste and when it gets cooked is even better!

The little pasta itself has a vibrant tri-color look and each color is a different flavor. When the three are blended it creates a flawless southwest orzo. The black is a black bean flavor, the red is a red southwest chili flavor and the yellow is a Indian maize corn.

So, when it came time for me to create this dish, I wanted to keep the dressing light and simple so you can really enjoy and taste those southwest flavors from the orzo. Now, I know you’re thinking it might be hard for you to recreate this recipe without the southwest orzo. Fear not! You can easily click their link above or below to purchase it and get it delivered right to your doorstep. If this is not an option for you, you can easily use regular orzo no problem!

Did you make this? If so, make sure to tag and follow @prettyplatebymichelle on instagram or leave a comment below and let me know what you thought! I would love to see your Pretty Plate and hear from you!

Cilantro Jalapeno Lime Salmon Filets on a Bed of Southwest Orzo

Cilantro Jalapeño Lime Salmon Filets are an easy weeknight or weekend dinner. The herb cilantro, spicy jalapeños and tangy lime flavors from the salmon pairs perfectly with the southwest fresh flavors from the orzo salad.

Prep:
20
min
cook:
30
min
total:
50
min
Print It
Author:

Michelle

Ingredients

For the Cilantro Jalapeno Lime Salmon Filets:

For the Southwest Orzo Salad and the Dressing:

  • 16 Oz bag southwest orzo from Pappardelle’s Pasta Co. OR regular orzo if you would like
  • 1 Cup grape tomatoes, cut in half
  • 1/2 Cup red onion, minced (optional) I like it without, others like it with.
  • 1/2 Cup black beans
  • 1 Corn on the cob, corn cut off
  • 1 Red bell pepper, diced
  • 1 Cup spinach, thinly sliced
  • 1/4 Cup olive oil
  • 1 TBSP garlic, minced
  • 3 TBSP lime juice
  • 1/4 TSP black pepper
  • 1 TSP salt
Instructions

For the Cilantro Jalapeno Lime Salmon Filets:

  1. Preheat your oven to 425 degrees and prepare a baking sheet with foil or parchment paper and spray with non stick spray. Set aside.
  2. Wash and rinse your salmon filets. Pat them dry. Set aside.
  3. In a bowl, add your olive oil, 1 TBSP cilantro jalapeño lime seasoning from RA seasonings, lime juice, minced garlic, raw agave syrup and cilantro leaves. Whisk until everything is mixed well. Set aside.
  4. Slice your jalapeños and set aside.
  5. Pour your prepare marinade over your salmon filets. Place salmon filets on your prepared baking sheet and top with 3 slices of jalapenos per salmon. Sprinkle some extra cilantro jalapeño lime seasoning over the top of each filet.
  6. Bake at 425 degrees for 20 minutes.
  7. When done, remove from heat. Enjoy as is or over a bed of the southwest orzo salad.
  8. ENJOY!

For the Southwest Orzo Salad:

  1. Start by making the dressing: mix all ingredients in a bowl and whisk together to mix well. Set aside.
  2. Wash your tomatoes and cut in half, mince your red onion, open your can of black beans and drain, cut the corn off the husks if it is already cooked, dice your red bell pepper and thinly slice your spinach. Place all items in separate bowls and set aside.
  3. Bring a pot of salted water to boil over high heat. Once boiling, add your orzo. Bring your heat to medium and boil for 11-13 minutes or until orzo is al dente. Once done, drain and rinse under cold water.
  4. Place your cooked orzo in a large bowl. Add your prepared tomatoes, red onion, black beans, corn, red bell pepper and spinach.
  5. Pour your prepared dressing over all of the items. Mix well with two serving utensils.
  6. Place in the fridge to cool for at least 30 minutes. Enjoy on its own or with the Cilantro Jalapeño Lime Salmon Filets.
  7. ENJOY!

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I’m Michelle

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Cynthia
October 9, 2023
The ingredient list is missing lemon slices, shallot and garlic.
Michael
July 5, 2023
Can I do this in a slow cooker instead of the oven?
Kevin
October 19, 2021
So delicious!
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