Description
This Pan Seared Salmon with Orzo Salad is a delightful and wholesome meal combining perfectly seared salmon filets with a vibrant Mediterranean-inspired orzo salad. Featuring fresh vegetables, herbs, pistachios, and feta cheese, this dish balances crisp textures and savory flavors, making it an ideal dinner for a healthy weeknight or weekend treat.
Ingredients
Scale
Orzo Salad
- 12 ounces dried orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- ⅓ cup extra virgin olive oil
- Salt and pepper, to taste
- 2 large handfuls baby spinach, chopped
- 8 ounces grape tomatoes, halved
- ¼ cup thinly sliced basil
- 2 tablespoons chopped fresh chives
- ½ cup pistachios, roasted and salted
- 4 ounces crumbled feta cheese
Salmon
- 4 salmon filets (4-6 ounces each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Cook the Orzo: Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse with cold water to stop the cooking process, then set aside to cool.
- Prepare the Dressing and Salad: In a small bowl, whisk together red wine vinegar, finely chopped shallots, minced garlic, extra virgin olive oil, salt, and pepper. In a large bowl, combine the cooled orzo, chopped baby spinach, halved grape tomatoes, thinly sliced basil, chopped fresh chives, roasted pistachios, and crumbled feta. Pour the dressing over the salad and toss gently to combine. Adjust seasoning if needed.
- Pan-Seared the Salmon: Pat the salmon filets dry with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the salmon skin-side up and cook for 4-5 minutes until the edges are opaque. Flip the filets and cook for an additional 4-5 minutes or until the salmon is cooked through and has a golden crust. Remove from heat.
- Serve: Plate a portion of the orzo salad and top with a salmon filet. Serve immediately for best flavor and texture.
Notes
- For an extra crunch, toast the pistachios lightly before adding them to the salad.
- Don’t overcook the salmon; it’s best when moist and flaky.
- You can substitute baby spinach with arugula or kale if preferred.
- Make the orzo salad ahead of time and refrigerate, but add the spinach and herbs just before serving to keep them fresh.
- Use skin-on salmon for a crispier texture if desired, cooking skin-side down first.
