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!)
INGREDIENTS
- 1 cup uncooked DeLallo Organic Whole Wheat Orzo*
- 4 tablespoons DeLallo Extra Virgin Olive Oil
- 1 small white onion, chopped and divided in half
- 1 tablespoon chopped rosemary
- 4 salmon fillets (about 6 ounces each), skin on
- 1/4 teaspoon DeLallo Natural Coarse Sea Salt
- 1/8 teaspoon ground black pepper
- 1/4 cup chopped fresh basil
- 1 teaspoon DeLallo Minced Garlic in Water
- 1 pint grape tomatoes, halved
- 1 (7-ounce) DeLallo Pitted Seasoned Calamata Olives, or (8-ounce) DeLallo Pitted Olives Jubilee Ready Pack
- 2 tablespoons chopped fresh parsley
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.
