Spicy Cilantro Lime Salmon with Orzo Tzatziki Salad and Parmesan Roasted Veggies

Ever have one of those days where you didn't think ahead enough to dinner, so you find yourself wandering through the grocery store waiting to see what jumps out at you? That was yesterday for me. I was trying to hold over my full grocery shopping until my next "meal plan" started, but had been trying to work through some freezer food the past week. I was completely out of produce, and unsure of what I was in the mood for.

Once I got to the store, it wasn't hard... I only ever buy fish when I plan on cooking it that day. I am ALWAYS in the mood for salmon, so that was easy. I wanted to try something different with it. I also saw some fresh veggies that looked good, and was really in the mood for a good mix of roasted veggies. And then I just wanted carbs. So a light orzo salad it was.

I spent my day at work, followed by an Orangetheory Strength workout, and then pampered myself with a mani pedi. It was around 7:15 by the time I found myself at the grocery store, so I also wanted something that would be quick. As I started picking things up, the more I was wondering how quick it would actually be, but I was pleasantly surprised!

It may seem like a strange plate, but I really liked these three pieces all together. The salmon was tangy and spicy, and the tzatziki orzo salad helped cool things off and break the acidity. And then the veggies were just a cheesy, yummy addition. You don't have to make all of these things together if it's not your cup of tea, but I thought I would post it all together since that's how I ate it.

Spicy Cilantro Lime Salmon

// gluten free

ingredients:
2 6 oz. salmon portions w/ skin
drizzle of olive oil
1 tbsp chopped cilantro
sea salt
fresh cracked pepper
juice of 1/2 lime
1/2 jalapeno w/ seeds (can leave out to make it less spicy), diced

directions: preheat oven to 350 degrees. spray a baking dish with cooking oil. in a small bowl, mix together the drizzle of olive oil, the chopping cilantro, the lime juice, cracked pepper, and the diced jalapeño. mix together the "marinade" until it is well combined. place the salmon in the baking dish, and pour the marinade over the salmon. I made sure to stick some of the cilantro leaves/jalapenos right to the top of the salmon. sprinkle with sea salt. cook about 30 minutes, or until the salmon comes apart easily with the twist of a fork.


Orzo Tzatziki Salad

// gluten free

ingredients:
1 cup uncooked orzo (gluten free)
2.5 tbsp fage 0% greek yogurt
1 cup grated cucumber
juice of 1/2 lemon
1/2 tsp dill weed
sea salt
fresh cracked pepper
drizzle of olive oil

directions: prepare orzo according to the directions on the package. while waiting, combine yogurt, lemon juice, sea salt, cracked pepper, dill and olive oil. whisk until well combined. using a grater, grate 1 cup of the cucumber. squeeze out as much liquid as possible with paper towels to prevent the mixture from becoming watery. add to the yogurt sauce. drain the orzo, and run it under cold water. once well drained, add to the yogurt mixture and stir until well combined.
Recipe adapted from sarcasticcooking.com


Parmesan Roasted Vegetables

// gluten free

ingredients:
1 large zucchini, cut into quarters
1 small eggplant, cut into quarters
1 large beefsteak tomato, diced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp red pepper flakes
sea salt
fresh cracked pepper
drizzle of olive oil
about 2 tbsp grated parmesan cheese

directions: preheat oven to 350 degrees. prepare vegetables by cutting them and adding to a bowl. add the drizzle of olive oil, basil, oregano, red pepper flakes, sea salt, cracked pepper, and cheese. stir until well combined. pour into a baking dish and bake for about 40 minutes. cover with tin foil for the last 20 minutes.