Salmon fillets with green beans and zucchini orzo

17

PREP TIME

15 min

TOTAL TIME

25 min

Serves

4

Salmon fillets with green beans and zucchini orzo

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.