- 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.
Protein 30 g
Carbohydrates 55 g
Fat 26 g
Fibre 4 g
Sodium 860 mg
Chatelaine Quickies: Provencal pan salmon