Perfectly seared salmon is nestled in a veggie-packed orzo salad and dressed with a tangy red wine vinaigrette. Heart-healthy and bursting with flavor, this salmon recipe always disappears.
Cook orzo according to package directions. Drain and rinse with cold water to prevent orzo from sticking. Set aside.
12 ounces dried orzo
Meanwhile, add vinegar, shallots, garlic and ⅓ cup oil to a large bowl and whisk until combined. Season to taste with salt and pepper.
3 tablespoons red wine vinegar, 3 tablespoons finely chopped shallots, 2 garlic cloves,, ⅓ cup extra virgin olive oil, Salt and pepper
Add spinach, tomatoes, basil, chives and cooked orzo to the bowl with the vinaigrette. Stir to combine. Gently fold in feta cheese and pistachios.
2 large handfuls of baby spinach,, 8 ounces grape tomatoes,, ¼ cup thinly sliced basil, 2 tablespoons chopped fresh chives, ½ cup pistachios, 4 ounces crumbled feta cheese
To make Salmon:
Add oil to a large nonstick skillet over medium heat until the oil shimmers. Pat salmon cuts dry and sprinkle with salt and pepper. Place salmon flesh side down in the pan and cook for 4 minutes. Flip over and reduce heat to medium. Cook until internal temperature reaches 125°F or to your desired degree of doneness. Total time will vary slightly based on the size and weight of your salmon.
4 salmon filets,, 1 tablespoon Olive oil, Salt and pepper
To serve:
Evenly divide orzo salad among four bowls. Top with a salmon filet. Serve immediately.
Notes
Salmon: I prefer to cook individual cuts of salmon for this recipe as they cook more quickly and I can control their doneness more easily. This recipe was tested with salmon cuts that were about 1.5" thick. You can choose skin-on cuts (as I did) or have the fishmonger remove the skins for you. For best results, choose salmon that is fairly uniform in size and shape.
Serving suggestions:
Pan searing the salmon gives you that restaurant quality crust that we all love, but you can also grill or bake the salmon in the oven, if you prefer. Use a nonstick pan for best results.
Serve the orzo salad separately or at room temperature. It goes well with nearly anything off the grill!
Cooking tips:
There are a few tips to ensuring your salmon cooks perfectly:
Use salmon cuts that are relatively the same size and thickness throughout. If you can't find individual pieces, have the fishmonger cut up some center-cut portions from a larger filet for you.
Skin-on salmon cuts usually cook more evenly than skinless pieces of fish. The skin acts a bit like insulation for the salmon. Don't worry; the skin pulls right off once cooked.
Make sure your pan is very hot in order to get that initial sear/crust on your salmon. This also helps to protect the salmon from overcooking.
Invest in an instant read thermometer. Salmon continues to cook once it is removed from the heat, so you want to make sure you take it off the stove before it is completely cooked through or else you'll end up with overcooked salmon. I like to remove salmon when it reaches 120-125°F in the pan. The center will be slightly translucent but still flake nicely.
Make ahead instructions:
Cook the orzo a day in advance according to package directions. Drain well and drizzle lightly with olive oil. Stir until coated and refrigerate in a covered container until ready to make the orzo salad.
Make the salad dressing up to two days ahead of time and store in the refrigerator.