Mediterranean Salmon and Orzo Skillet

Name: Mediterranean Salmon and Orzo Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving
Ingredients: ½ cup dry orzo pasta; ½ oz pine nuts; 1 bunch Swiss Chard; ½ cup roasted red bell peppers; ¼ cup jarred artichoke hearts; 3 cloves garlic; 1 Medjool date; 2 ½ Tablespoons olive oil; 2 oz salmon fillets; ½ teaspoon salt; ½ teaspoon pepper; ¼ cup fresh basil; 1 teaspoon lemon zest; ½ lemon; feta

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
2
Calories
626 kcal
Course
Lunch
Cuisine
Mediterranean

Mediterranean Salmon and Orzo Skillet

Odette Barnes

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This mediterranean salmon and orzo skillet cooks up in 30 minutes for a quick and easy weeknight dinner. It’s flavorful, packed with protein and so easy to make!

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Ingredients

Servings

½ cup dry orzo pasta
½ oz pine nuts
1 bunch Swiss Chard
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 oz salmon fillets
½ teaspoon salt divided, plus more to taste
½ teaspoon pepper divided, plus more to taste
¼ cup fresh basil chopped
1 teaspoon lemon zest
½ lemon sliced for serving
feta for topping, optional

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Instructions

Preheat oven to 400°F.
Bring a medium pot of lightly salted water to a boil. Add orzo to boiling water. Cook according to the package instructions, until al dente, stirring occasionally. Drain orzo; shake off excess water. Return to pot. Drizzle with 1 teaspoon olive oil. Stir to coat.
Place pine nuts in a medium dry oven-safe skillet over medium heat. Toast 3-4 minutes, or until fragrant, shaking pan frequently.
Transfer pine nuts to a cutting board to cool. Once cool, roughly chop them and set aside.
Remove and discard any thick center stems from green chard. Roughly chop leaves into bite-size pieces.
Pat salmon fillets dry with paper towels. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
Heat 1 ½ Tablespoons oil in pan used for pine nuts over medium-high heat. Add salmon to hot pan, skin-side up. Sear for about 3 minutes.
Flip salmon. Transfer skillet to oven and roast for about 5-7 minutes, or until salmon is fully cooked.
While salmon is baking, cook veggies. Heat 1 Tablespoon oil in a large sauté pan over medium-high heat. Once hot, add chard, roasted red peppers, artichokes and garlic to hot pan. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 2-3 minutes, or until chard has wilted, stirring occasionally.
Transfer orzo to pan with veggies. Add dates, chopped basil and lemon zest. Stir to combine. Season with additional salt and pepper to taste.
Divide orzo with veggies between plates. Top with salmon. Squeeze fresh lemon juice over each plate. Garnish with toasted pine nuts and feta, if using. Enjoy!

Notes

Storing: Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm leftovers in a skillet over medium-low heat with a splash of water or broth to keep the orzo from drying out. You can also microwave it in 30-second intervals until heated through.

Nutrition Information

Show Details

Serving 1/2 of recipe (w/o feta) Calories 626kcal (31%) Carbohydrates 39g (13%) Protein 39g (78%) Fat 37g (57%) Saturated Fat 4g (20%) Polyunsaturated Fat 4g Monounsaturated Fat 14g Cholesterol 30mg (10%) Sodium 1306mg (54%) Potassium 430mg (12%) Fiber 5g (20%) Sugar 9g (18%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 626 kcal

% Daily Value*

Serving	1/2 of recipe (w/o feta)
Calories	626kcal	31%
Carbohydrates	39g	13%
Protein	39g	78%
Fat	37g	57%
Saturated Fat	4g	20%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	14g	70%
Cholesterol	30mg	10%
Sodium	1306mg	54%
Potassium	430mg	9%
Fiber	5g	20%
Sugar	9g	18%