Fresh dill adds a bright and herby flavor to this 30-minute meal of Seared Salmon Fillets with Orzo Pilaf.
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
How to Make It
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.
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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I thought this was a great weeknight dinner - so quick to put together! Next time I'll season the salmon with some herbs to give it a little boost. We had steamed broccoli as a side dish. Will definitely make again.
AS the other reviewers said, the orzo is super flavorful and good! My 7 yr old loved it! I didn't really find it complicated or time consuming to prepare as another review said. Just toasting it a bit and a few add-ins. The salmon was simply prepared, but simple can be perfect. The garlic broccolini on the side was simple, but if prepared well, tastes great. For me, this would be a simple, easy, delicious meal that my whole family loves for any night of the week.
The only real effort on this one is the Orzo. The pan seared fish and essentially steamed veggies are tasty and certainly go well with this entire dish, but nothing extraordinary. The Orzo, however, is surprisingly simple and really tasty. I found myself saving that part of the recipe as a great side.
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