Italian Herb-Crusted Salmon with Creamy Orzo & Roasted Zucchini

Ingredients

• 4 fillets salmon fillets, 5 oz each, skin-on, patted dry
• 3/4 cup panko breadcrumbs, Italian seasoned or plain
• 2 tbsp Italian seasoning blend, or mix of dried basil, oregano, thyme
• 1/4 cup grated Parmesan cheese, finely grated
• 1 large egg, beaten, for egg wash
• 3 tbsp olive oil, divided for cooking
• 1 1/2 cups orzo pasta, uncooked
• 3 cloves garlic, minced
• 2 tbsp butter, unsalted
• 2 tbsp fresh lemon juice, freshly squeezed
• 2 medium zucchini, cut into half-moons, about 1/4 inch thick
• 1/2 tsp sea salt, for salmon and vegetables
• 1/4 tsp black pepper, freshly ground
• 1/4 cup fresh basil leaves, chopped, optional garnish

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper and spread zucchini slices on it. Drizzle with 1 tbsp olive oil, season with salt and pepper. Roast for 20 minutes until tender and lightly golden.

2. 2

   While zucchini roasts, bring a large pot of salted water to boil. Cook orzo according to package directions (usually 9-10 minutes) until al dente. Drain and set aside.