Tuscan Salmon With Rosemary Orzo Recipes

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TUSCAN SALMON WITH ROSEMARY ORZO



Tuscan Salmon with Rosemary Orzo image

Provided by Marge Perry

Categories     Fish     Dinner     Rosemary     Salmon     Spring     Summer     Healthy     Orzo     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 12

6 ounces orzo
2 teaspoon olive oil
1 1/2 cups chopped onion, divided
1 tablespoon chopped fresh rosemary
4 salmon fillets (5 ounces each), skin on
1/4 cup plus 1 tablespoon chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon black pepper
2 cloves garlic, chopped
1 pint grape tomatoes, halved
1/4 cup pitted kalamata olives, sliced
2 tablespoons chopped fresh parsley

Steps:

  • Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.

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