Main Dishes

Apricot Dijon Salmon with Mediterranean Pilaf and recipe from your local grocery store Save A Lot

Apricot Dijon Salmon with Mediterranean Pilaf

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Easy
Serves 4
Prep Time 15 minutes
Cook Time 15 minutes
Ingredients
¼ cup Bramley’s Apricot Preserves
1 Tbsp Kurtz Dijon Mustard
½ tsp Tipton Grove Lemon Juice or Kurtz Vinegar
¼ tsp Marcum Italian Seasoning
4 Portside Salmon Fillets, thawed
Marcum Salt, as needed
Mediterranean Pilaf
1 Tbsp Medeiros Extra Virgin Olive Oil
1 large Yellow Bell Pepper, ½-inch dice (1 cup)
½ cup Nutsome Chopped Walnuts
½ cup Pickwell Farms Raisins
½ cup Pickwell Farms Frozen Peas
1 pouch (9 oz) Simple Earth 90-Second Long Grain and Wild Rice
½ cup Coburn Farms Crumbled Feta Cheese

Notes

Directions

  1. Preheat oven to 400°F; lightly grease a baking sheet pan.
  2. Combine apricot preserves, mustard, lemon juice and Italian seasoning in a small bowl. Reserve one tablespoon to a separate bowl and mix with two tablespoons of water. This will be used in the pilaf.
  3. Pat the thawed salmon fillets dry with a paper towel and season each with a pinch of salt. Spread the apricot mixture across each fillet.
  4. Bake for 7-8 minutes or until internal temperature reads 145°F on a cooking thermometer.
  5. As salmon is baking, prepare the Mediterranean Pilaf. Heat the oil over medium heat and add yellow bell pepper; cook for 2 minutes. Add in walnuts and cook 1 minute, stirring occasionally.
  6. Add raisins and the reserved apricot-water mixture; cook for 1 minute. Add in peas and cook for another minute.
  7. Add rice pouch and cook, stirring, until rice is heated through, about 1-2 minutes. Remove from heat and fold in feta cheese crumbles.
  8. Serve Apricot Dijon Salmon over top Mediterranean Pilaf.
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