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Serves 2
Ingredients
For Salmon:
2 Pkgs Rebel Fish Cajun Blackened Salmon
1 Tsp Olive Oil
4 Whole Kale: Washed, Stems Removed, and Torn into Medium-Sized Pieces
12 Whole Cherry or Grape Tomatoes
For Orzo:
1 Tbsp Olive Oil
½ C Dried Orzo Pasta
2 C Water or Vegetable Broth
1 Lemon: Zested and Juiced
1 Tbsp Fresh Dill: Chopped
1 Tbsp Unsalted Butter (Optional)
Salt & Pepper – to Taste
Directions
For the Orzo:
Heat a small pot over medium heat and add 1 tablespoon of olive oil. Once the oil is warm, add the orzo and stir for 3 minutes or until toasted. Carefully add 2 cups water, reduce to a simmer, cover, and cook for 10 minutes.
Turn off the heat, remove the lid, and stir in the lemon zest, juice, fresh dill, and butter (optional). Season with salt and pepper.
For the Salmon:
Remove the salmon from the packaging, season with the Cajun spice blend and set aside.
Place the cleaned kale in a small mixing bowl, add 1 teaspoon of olive oil, season with kosher salt, and toss well to combine. Massage the kale a bit, so that it absorbs the olive oil.
Add the whole tomatoes to the mixing bowl and gently toss to combine.
Place the kale and tomato on a microwave-safe plate. Place the seasoned salmon filets on top.
Microwave for 90 seconds or up to 1 minute, 45 seconds. Be sure that the internal temperature of the salmon reaches 145 degrees.
Serve with lemony orzo and enjoy!