Salmon with Spinach and Tomato Orzo
Ingredients
- Orzo Salad:
- 12 ounces dried orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- 1/3 cup extra virgin olive oil
- Salt and pepper
- 1/2 a carton of fresh baby spinach (about 2.5 ounces)
- 8 ounces of halved grape tomatoes
- 1/3 cup pistachios (I used roasted and salted nuts)
- 1/4 cup thinly sliced basil
- 1/2 cup crumbled feta cheese
- Salmon:
- 4 salmon fillets (4-6 ounces each)
- Olive oil
- Salt and pepper
Details
Preparation
Step 1
To make the Orzo Salad:
1.Cook orzo according to package directions. Drain and rinse with cold water to prevent orzo from sticking. Set aside.
2.Meanwhile, add together vinegar, shallots, garlic and 1/3 cup oil in a small bowl and whisk until combined. Sprinkle with salt and pepper to taste.
3.In a medium bowl, stir together spinach, tomatoes, pistachios, basil and cooked orzo. Pour vinaigrette over top of orzo salad and stir to coat. Sprinkle with feta cheese.
To make Salmon:
4.Preheat grill pan over medium high heat. Brush salmon pieces with olive oil and sprinkle with salt and pepper. Cook 3 minutes per side or to desired degree of doneness (cooking time will depend on the weight of your fillet).
To serve:
5.Evenly divide orzo salad among four bowls. Top with a salmon fillet. Serve immediately.
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