Pan Roasted Salmon with Olives , Lemon, and spinach Orzo

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  • 1 cup(s) uncooked orzo
  • 2 teaspoon(s) olive oil
  • 4- 6 ounce(s) skinless salmon fillets
  • 1/2 teaspoon(s) salt, divided
  • 1/2 teaspoon(s) freshly ground black pepper
  • 2 cup(s) red onion vertically sliced
  • 1/4 cup(s) pimeinto stuffed olives sliced
  • 2- 6 ounce(s) packages fresh baby spinach
  • 1/2 cup(s) dry white wine
  • 2 tablespoon(s) lemon rind grated
  • 1 tablespoon(s) fresh dill chopped
  • 6 lemon wedges


  1. 1. Cook orzo according to instructions, omitting salt and fat.
  2. 2. While orzo is cooking , heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish with 1/4 tsp salt and pepper. Add fish to pan and cook 3-4 minutes on each side or until fish flakes easily with a fork. Remove fish from pan, keep warm.
  3. 3. Add onion to pan ; saute 4 minutes or until tender. Add olives, 1 pkg spinach and next 3 ingredients and remaining salt and pepper, stirring until spinach wilts. Add remaining spinach. Cook stirring constantly, 3 minutes or until spinach wilts. Stir in orzo. Divide orzo mixture evenly among 6 serving dishes. Break fish into large chunks and place evenly over orzo. Serve with lemon wedges.
September 2013

This recipe is a personal recipe added by reedcheryla and has not been tested or endorsed by MyRecipes.

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