Tuscan Salmon with Rosemary Orzo

Ingredients for Tuscan Salmon with Rosemary Orzo

• 170g orzo

• 2 teaspoons olive oil

• 350ml chopped onion, divided

• 1 tablespoon chopped fresh rosemary

• 4 salmon fillets (140g each), skin on

• 1/4 cup plus 1 tablespoon chopped fresh basil

• 1/4 teaspoons salt

• 1/8 teaspoons black pepper

• 2 cloves garlic, chopped

• 575ml grape tomatoes, halved

• 60ml pitted kalamata olives, sliced

• 2 tablespoons chopped fresh parsley

How to make Tuscan Salmon with Rosemary Orzo

Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 80g 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 160g 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.