Sweet & Spicy Roasted Salmon with Wild Rice Pilaf

Reviews (6) |

Sweet & Spicy Roasted Salmon with Wild Rice Pilaf is a flavorful, protein-packed meal. The salmon is coated with a sweet and spicy glaze, perfectly balanced by the earthy wild rice pilaf. It’s a wholesome and delicious dinner that’s both filling and nutritious!

Total Time:

30 mins

Cooking Time:

15 mins

Servings:

Nutrition Profile:

Dinner, High-Protein, Mediterranean, Salmon

Nutrition Notes

Shrimp: A low-calorie, protein-rich seafood that provides selenium and vitamin B12, supporting muscle function and cognitive health.
Zucchini: High in fiber and vitamins C and A, promoting digestive health and supporting the immune system.

Ingredients

1 pound peeled and deveined jumbo shrimp, thawed if frozen
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano, crushed
¼ teaspoon ground pepper
⅛ teaspoon cayenne pepper
1 cup whole-grain orzo
3 scallions
2 tablespoons olive oil, divided
2 cups coarsely chopped zucchini
1 cup coarsely chopped bell pepper
½ cup thinly sliced celery
1 cup cherry tomatoes, halved
½ teaspoon salt
2 tablespoons barbecue sauce
Lemon wedges for serving

Directions

Step 1

Thaw the salmon if frozen. Preheat the oven to 425°F. Line a 15-by-10-inch baking pan with parchment paper and place the salmon in the prepared pan.
In a small bowl, whisk together the vinegar and honey, then drizzle half of the mixture over the salmon. Season with salt and pepper.

Step 2

Roast the salmon until the thickest part flakes easily, about 15 minutes. Drizzle with the remaining vinegar mixture.

Step 3

Coat a 10-inch nonstick skillet with cooking spray and heat over medium heat.
Add the bell pepper and jalapeño, cooking and stirring frequently until just tender, about 3 to 5 minutes.
Remove from heat and stir in the scallion greens.