Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
Easy Lemon Dill Sauce: Combine ingredients in a bowl.
Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.
1 large yellow or orange pepper, cut into large bite sizes
1 onion, cut into large bite sizes
16 oz. can pineapple chunks, reserve juice
3 green onions, chopped
2 garlic cloves, minced
1-2 tsp. crushed red pepper
1/2 c. sugar
1 c. water
Reserved pineapple juice
2 TBSP sweet red chili sauce
1/2 tsp. salt
4 TBSP cold water
3 TBSP cornstarch
Make Crispy Baked Tofu.
Slice peppers and onion into large bite size pieces.
Drain pineapple and reserve the juice.
Chop green onions.
Heat a saute pan over medium heat; then add peppers, onion (not the green onions) and pineapple. Cook over medium heat for a few minutes, or until onions start to soften. When done, transfer to a bowl.
In the saute pan you used for the veggies, heat over medium heat and then combine garlic, red pepper flakes, sugar, 1 c. water, sweet chili sauce, pineapple juice and salt. Bring to a boil, whisking constantly.
In a small bowl stir together the cold water and corn starch. When sauce comes to a boil, add the corn starch mixture to the sauce. Stir constantly until sauce thickens. Reduce heat to low.
Plate: add the rice, then add the tofu, and then top with the sauce and add the green onions.