Salmon fillets with green beans and zucchini orzo
By Chatelaine
Photo, Erik Putz.
Salmon served with a flavourful zucchini-laced orzo salad makes for a delicious weeknight meal.
Ingredients
-
1 1/2 cups
orzo
-
3 tbsp
white-wine
vinegar
-
1 1/2 tbsp
Dijon
mustard
-
1/2 tbsp
honey
-
1 tsp
salt
, divided
-
1/4 cup
olive oil
, divided
-
3 tbsp
chopped
dill
-
4
skin-on
salmon fillets
, about 500 g, patted dry
-
2 cups
green beans
, trimmed and halved
-
1
zucchini
, halved lengthwise and sliced diagonally
Instructions
- 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. Meanwhile, 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.
Chatelaine Quickies: Provencal pan salmon
Nutrition (per serving)
- Calories
- 578,
- Protein
- 30 g,
- Carbohydrates
- 55 g,
- Fat
- 26 g,
- Fibre
- 4 g,
- Sodium
- 860 mg.
