Description
A quick and flavorful dish featuring succulent salmon, orzo pasta, vibrant vegetables, and a sprinkle of fresh herbs, all cooked in one pan.
Ingredients
Scale
- ½ cup dry orzo pasta
- ½ oz pine nuts
- 1 bunch swiss chard, chopped and stems removed
- ½ cup roasted red bell peppers, roughly chopped
- ¼ cup jarred artichoke hearts, roughly chopped
- 3 cloves garlic, minced
- 1 medjool date, chopped into ¼-inch pieces
- 2 ½ tablespoons olive oil, divided
- 2 (6 oz) salmon fillets
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ¼ cup fresh basil, chopped
- 1 teaspoon lemon zest
- ½ lemon, sliced for serving
- Feta cheese, for topping (optional)
Instructions
- Preheat your oven to 400°F.
- Bring a medium pot of lightly salted water to a boil.
- Add the orzo to the boiling water and cook according to package instructions until al dente—about 8-10 minutes.
- Drain the orzo and drizzle with 1 teaspoon of olive oil to prevent sticking.
- In a medium dry oven-safe skillet, toast the pine nuts over medium heat for 3-4 minutes until golden brown, then chop them roughly.
- Remove the stems from the swiss chard and chop the leaves into bite-sized pieces.
- Pat the salmon fillets dry and season with half of the salt and pepper.
- Heat 1 ½ tablespoons of olive oil in the same skillet over medium-high heat, add the salmon skin-side up, and sear for 3 minutes.
- Flip the salmon and roast in the oven for 5-7 minutes, until cooked through and flaky.
- While the salmon is roasting, heat another tablespoon of olive oil in a separate pan over medium heat.
- Add the swiss chard, roasted red peppers, artichokes, and garlic to the pan, stir-frying until the chard wilts, about 4 minutes.
- Combine the cooked orzo with the sautéed veggies, chopped dates, basil, and lemon zest. Season to taste with the remaining salt and pepper.
- To serve, place a generous portion of the orzo mixture on a plate, top with the salmon, and garnish with a squeeze of fresh lemon juice, toasted pine nuts, and feta cheese if desired.
Notes
Let the dish cool completely before storing leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 60mg