Salmon With Herb And Citrus Orzo Recipes

SALMON WITH HERB AND CITRUS ORZO

Steps:

• Heat 1/4 C olive oil over medium high heat. Add red onion and mushrooms; saute 4 minutes. Transfer onion and mushrooms to a small bowl; set aside.
• Add orzo and chicken broth to skillet; bring to boil. Reduce heat to medium-low.
• Cook, covered, until orzo is tender and broth is absorbed, stirring occasionally, about 12-15 minutes.
• Add red onions, mushrooms, dill, lemon zest, and almonds. Season with salt and pepper.
• While the orzo is cooking, heat 3 tbsp olive oil in a large skillet. Sprinkle salmon with salt and pepper. Add to skillet and saute just until cooked through, about 3 minutes per side. Remove and keep warm.
• To Serve: Spoon orzo onto plates; top with salmon. Garnish with a dill sprig and a lemon wedge.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

TUSCAN SALMON WITH ROSEMARY ORZO

Steps:

• 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.