Description
A vibrant and nutritious Mediterranean dish featuring salmon, orzo, and Swiss chard, ready in under 30 minutes.
Ingredients
Scale
- ½ cup dry orzo pasta
- ½ oz pine nuts
- 1 bunch Swiss chard
- ½ cup roasted red bell peppers, roughly chopped
- ¼ cup jarred artichoke hearts, roughly chopped
- 3 cloves garlic, minced
- 1 medjool date, chopped
- 2 ½ Tablespoons olive oil, divided
- 2 6 oz salmon fillets
- ½ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ¼ cup fresh basil, chopped
- 1 teaspoon lemon zest
- ½ lemon, sliced for serving
- Feta, for topping (optional)
Instructions
- Preheat oven to 400°F.
- Bring a medium pot of lightly salted water to a boil, add orzo, and cook according to package instructions until al dente. Drain, return to pot, and drizzle with 1 teaspoon olive oil.
- In a medium dry oven-safe skillet, toast pine nuts over medium heat for 3-4 minutes until fragrant, then transfer to a cutting board to cool and chop.
- Remove thick stems from Swiss chard and chop leaves into bite-size pieces.
- Pat salmon fillets dry, season with ¼ teaspoon salt and ¼ teaspoon pepper. Heat 1 ½ Tablespoons oil in the skillet over medium-high heat and sear salmon skin-side up for 3 minutes. Flip and roast in the oven for 5-7 minutes.
- In another sauté pan, heat 1 Tablespoon oil over medium-high heat. Add chard, roasted peppers, artichokes, and garlic. Season and cook for 2-3 minutes until chard has wilted.
- Add cooked orzo to the pan with vegetables, then stir in dates, chopped basil, and lemon zest. Season to taste.
- Serve the orzo with the salmon on top, squeezing fresh lemon juice over each plate and garnish with toasted pine nuts and feta if desired.
- To store leftovers, place in an airtight container in the fridge for up to 3 days.
Notes
For a crisper salmon skin, dry the fillets thoroughly before seasoning. Swap out Swiss chard for kale or spinach if preferred. Don’t forget to taste and adjust the seasoning as needed!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 60mg