Tuscan Salmon with Rosemary Orzo

Tuscan Salmon with Rosemary Orzo
Tuscan Salmon with Rosemary Orzo
Fresh herbs abound here—as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Fish Dinner Rosemary Salmon Spring Summer Healthy Orzo Self Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh parsley
  • 1/8 teaspoon black pepper
  • 2 teaspoon olive oil
  • 1 tablespoon chopped fresh rosemary
  • 2 cloves garlic, chopped
  • 6 ounces orzo
  • 1 1/2 cups chopped onion, divided
  • 4 salmon fillets (5 ounces each), skin on
  • 1/4 cup plus 1 tablespoon chopped fresh basil
  • 1 pint grape tomatoes, halved
  • 1/4 cup pitted kalamata olives, sliced

Preparation Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture. Per serving: 542 calories, 24 g fat, 5 g saturated, 43 g carbohydrates, 3 g fiber, 36 g protein Nutritional analysis provided by Self

Preparation Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture. Per serving: 542 calories, 24 g fat, 5 g saturated, 43 g carbohydrates, 3 g fiber, 36 g protein Nutritional analysis provided by Self

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