Seared Salmon Fillets with Orzo Pilaf

Seared Salmon Fillets with Orzo Pilaf

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  • Prep Time


  • Total Time


  • Servings



  • 5

    teaspoons olive oil, divided

  • ¾

    cup uncooked orzo

  • cups unsalted chicken stock

  • ½

    teaspoon salt, divided

  • ¼

    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

  • ½

    teaspoon black pepper


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.


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