For the Cilantro Jalapeno Lime Salmon Filets:

• 3 Salmon filets, skin on
• 1/4 Cup olive oil
• 1 TBSP + a few sprinkles more of cilantro jalapeño lime seasoning from RA Seasonings
• 2 TBSP lime juice
• 1 TSP minced garlic
• 1 TBSP raw agave syrup
• 1/4-1/2 Cup whole cilantro leaves
• 1 Jalapeño, sliced

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
  

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!