Salmon fillets with green beans and zucchini orzo

Prep 15 min
Total 25 min
Serves 4



1 1/2 cups
3 tbsp
white-wine vinegar
1 1/2 tbsp
Dijon mustard
1/2 tbsp
1 tsp
salt, divided
1/4 cup
olive oil, divided
3 tbsp
chopped dill
skin-on salmon fillets, about 500 g, patted dry
2 cups
green beans, trimmed and halved
zucchini, halved lengthwise and sliced diagonally


  • BRING a large pot of salted water to a boil. Add orzo and cook, following package directions, until tender, 8 min. Drain and rinse under cold running water. Drain well. Whisk vinegar, Dijon, honey and 1/2 tsp salt in a large bowl. Whisk in 3 tbsp oil, then toss with orzo and dill.
  • HEAT remaining 1 tbsp oil in a large non-stick frying pan over medium-high. Sprinkle salmon with remaining 1/2 tsp salt and pepper. Add to pan, skin-side down. Cook for 2 min, then reduce heat to medium and continue cooking until bottom is golden, about 3 min. Flip fillets and cook until a knife tip inserted in centre of fish and held for 10 sec comes out warm, 1 to 2 min more.
  • RETURN pan to medium-high. Add beans and cook for 1 min. Stir in zucchini and cook until tender-crisp, about 3 min. Stir in orzo mixture and serve with salmon.



Calories 578
Protein 30 g
Carbohydrates 55 g
Fat 26 g
Fibre 4 g
Sodium 860 mg

Chatelaine Quickies: Provencal pan salmon

Issue: June 2018

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Photo credit: Photo, Roberto Caruso.

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