Description
A fresh and flavorful dish featuring pan-seared salmon served atop a vibrant orzo salad tossed with spinach, grape tomatoes, fresh herbs, pistachios, and crumbled feta cheese. Perfect for a balanced and satisfying meal ready in 40 minutes.
Ingredients
Scale
Orzo Salad
- 12 ounces dried orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- â…“ cup extra virgin olive oil
- Salt and pepper, to taste
- 2 large handfuls baby spinach, chopped
- 8 ounces grape tomatoes, halved
- ¼ cup thinly sliced basil
- 2 tablespoons chopped fresh chives
- ½ cup pistachios, roasted and salted
- 4 ounces crumbled feta cheese
Salmon
- 4 salmon filets (4–6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Make the Orzo Salad: Cook the orzo according to the package directions. Drain well and rinse with cold water to stop cooking and prevent sticking. Set aside to cool.
- Prepare Vinaigrette: In a large bowl, whisk together red wine vinegar, chopped shallots, minced garlic, and â…“ cup extra virgin olive oil. Season the mixture with salt and pepper to taste.
- Toss Salad Ingredients: Add the chopped baby spinach, halved grape tomatoes, sliced basil, chopped chives, and cooked orzo to the bowl with the vinaigrette. Stir gently to combine all the ingredients evenly.
- Add Feta and Pistachios: Carefully fold in the crumbled feta cheese and roasted pistachios to the salad to maintain their texture and avoid breaking up the feta too much.
- Pan-Sear the Salmon: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until shimmering. Pat salmon filets dry with paper towels and season both sides with salt and pepper. Place the salmon flesh side down in the hot skillet and cook for 4 minutes without moving to form a nice crust.
- Finish Cooking Salmon: Flip the salmon filets over, reduce heat to medium, and continue to cook until the internal temperature reaches 125°F or desired doneness. This usually takes a few more minutes depending on the thickness of the filets.
- Serve: Divide the orzo salad evenly between four bowls. Top each with a pan-seared salmon filet and serve immediately while the salmon is warm.
Notes
- Rinsing the cooked orzo with cold water stops the cooking process and prevents it from sticking.
- Use a nonstick skillet for easier salmon flipping and minimal sticking.
- Adjust the cooking time of the salmon based on thickness and personal preference for doneness.
- For a nuttier flavor, try lightly toasting the pistachios before adding to the salad.
- This dish can be served warm or at room temperature, making it versatile for different occasions.
