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Salmon Tuscano with Herbed Whole-Wheat Orzo

Enjoy salmon the Italian way with a bold blend of ripe grape tomatoes and smoky, tart Calamata olives, all atop a soft bed of rosemary orzo. Go whole wheat with our organic, imported Italian pasta for added flavor (and health benefits!)

Salmon Tuscano with Orzo and tomatoes served on a dish

  • Prep Time

    10min

  • Cook Time

    30min

  • Total Time

    40min

  • Serving Size

    4

  • Category Title Seafood

  • Cuisine Type American

  • Level Simple

Recipe By: Delallo

Ingredients

Directions

  • Bring a pot of salted water to a boil. Cook orzo for al dente texture.
  • In a large, nonstick saucepan, heat 2 tablespoons of olive oil on a medium setting. Cook half of onion until tender, about 5 minutes. Combine with rosemary and cooked orzo in a large bowl. Toss well to incorporate, then set aside.
  • Rub salmon with salt, pepper and 2 teaspoons of fresh chopped basil. Using the same saucepan from the onions, sauté salmon in the remaining 2 tablespoons of olive oil, until golden on each side. Cook flesh side first, then approximately 5 minutes per side. Remove fish from the pan.
  • Add garlic and remaining onion to the pan. Cook until soft, about 2 minutes. Add grape tomatoes and Calamata olives. Cook together for about 3 minutes. Remove the skillet from heat, then stir in parsley, and remaining basil. Season with salt and pepper.
  • Serve salmon atop a small bed of orzo, dazzled with the warm tomato and olive salsa.

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