Seared Salmon Fillets with Orzo Pilaf

By joanmarie

Ingredients

• 5 teaspoons olive oil, divided
• 3/4 cup uncooked orzo
• 1 1/2 cups unsalted chicken stock
• 1/2 teaspoon salt, divided
• 1/4 cup bottled roasted red bell peppers, thinly sliced
• 2 tablespoons chopped fresh dill
• 2 tablespoons fresh lemon juice
• 1 ounce chopped pitted kalamata olives
• 4 (6-ounce) salmon fillets
• 1/2 teaspoon black pepper

Details

Adapted from cooking light.com

Preparation

Step 1

1. Heat a medium saucepan over medium-high heat. Add 2 teaspoons oil; swirl. Add orzo; sauté 2 minutes or until toasted. Add stock and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers, dill, juice, and olives; keep warm.

2. Heat a large nonstick skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness. Serve with orzo mixture.