Chili Lime Salmon Orzo

Cook the Orzo pasta according to package directions. Drain and set aside. In a bowl, mix the vinaigrette with TABASCO^® Salsa Picante and set aside. Use ¼ cup of the prepared dressing to marinate the salmon for at least 1 hour.

Lay the salmon on some parchment paper on a sheet pan and brush liberally with ½ the olive oil. Bake the salmon for 10-15 minutes at 375°F or until the desired doneness and firm to the touch, then chill in the refrigerator for 1 hour.

While the salmon cooks, place the mixed vegetables onto a sheet pan and drizzle with the remaining oil, season well with salt and pepper. Bake in the oven at 375°F for 10 minutes, until the veggies start to brown. Add the kale drizzled with oil and cook until kale is starting to brown and wilt. Once done remove and set aside and allow to cool.

Toss the pasta with the remaining dressing and gently fold in the cooked, chilled roasted veggies. To serve, place two generous spoonfuls of pasta and vegetable mix on a plate and top with one piece of salmon per portion. Garnish with fresh cilantro and serve.