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5.0 from 6 votes

Mediterranean Salmon and Orzo Skillet

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!

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. Preheat oven to 400°F.
  2. 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.
  3. Place pine nuts in a medium dry oven-safe skillet over medium heat. Toast 3-4 minutes, or until fragrant, shaking pan frequently.
  4. Transfer pine nuts to a cutting board to cool. Once cool, roughly chop them and set aside.
  5. Remove and discard any thick center stems from green chard. Roughly chop leaves into bite-size pieces.
  6. Pat salmon fillets dry with paper towels. Season with ¼ teaspoon salt and ¼ teaspoon pepper.
  7. 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.
  8. Flip salmon. Transfer skillet to oven and roast for about 5-7 minutes, or until salmon is fully cooked.
  9. 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.
  10. Transfer orzo to pan with veggies. Add dates, chopped basil and lemon zest. Stir to combine. Season with additional salt and pepper to taste.
  11. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.