Tuscan Salmon with Rosemary Orzo

Name: Tuscan Salmon with Rosemary Orzo
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 59 milliliters chopped fresh basil; 2 Tbsps chopped fresh parsley; 1 Tbsp chopped fresh rosemary; 2 cloves garlic, chopped; 1 pint grape tomatoes, halved; 59 milliliters pitted kalamata olives, sliced; 2 teaspoons olive oil; 355 milliliters chopped onion, divided; 170 grams orzo; 567 grams salmon fillets each), skin on; 0 teaspoons salt

Tuscan Salmon with Rosemary Orzo might be just the main course you are searching for. This dairy free and pescatarian recipe serves 4. One serving contains 438 calories, 36g of protein, and 13g of fat. If you have pepper, garlic, orzo, and a few other ingredients on hand, you can make it. To use up the fresh rosemary you could follow this main course with the Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert as a dessert.

Instructions

Cook orzo as directed on package until al dente.

Ingredients you will need

Orzo

Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes.

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Rosemary

Onion

Cooking Oil

Equipment you will use

Frying Pan

Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper.

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Salt And Pepper

Salmon

Basil

Orzo

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Bowl

Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes.

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Garlic

Salmon

Onion

Equipment you will use

Frying Pan

Add tomatoes and olives; cook until tomatoes break up, 3 minutes.

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Tomato

Olives

Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper.

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Salt And Pepper

Parsley

Basil

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Frying Pan

Serve fish over orzo; top with tomato mixture.

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Tomato

Fish

Orzo

Self

Equipment

Frying Pan

Bowl

Ingredients

Servings:

0teaspoons

black pepper 59milliliters

chopped fresh basil 2Tbsps

chopped fresh parsley 1Tbsp

chopped fresh rosemary 2cloves

garlic, chopped 1pint

grape tomatoes, halved 59milliliters

pitted kalamata olives, sliced 2teaspoons

olive oil 355milliliters

chopped onion, divided 170grams

orzo 567grams

salmon fillets each), skin on 0teaspoons

salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.