Ingredients
- 4
(4-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
- 1 tbsp.
extra-virgin olive oil
- 1
shallot, diced
- 2
cloves garlic, minced
- 8 oz.
orzo
- 1/4 c.
red wine vinegar
- 2 c.
low-sodium vegetable broth
- 1 tsp.
dried oregano
Pinch crushed red pepper flakes
- 2 c.
baby spinach
- 1 c.
halved cherry tomatoes
- 1/2 c.
crumbled feta
- 2 tbsp.
freshly chopped herbs, such as basil, dill, and parsley
Lemon wedges, for serving
Directions
- Step 1Season salmon with salt and pepper.
- Step 2In a large, deep sided skillet over medium heat, heat oil. Add salmon, skin side down and cook until salmon flakes easily with a fork or internal temperature reaches 140°, about 6 minutes per side. Remove salmon from skillet.
- Step 3Add shallot and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add orzo and cook, stirring, 1 minute. Add vinegar and stir until evaporated. Add broth and scrape any brown bits from bottom of pan. Season with oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, until orzo is tender 6 to 8 minutes. Lift lid and stir occasionally to ensure orzo isn’t sticking to the bottom of the pan.
- Step 4Stir in spinach, tomatoes, feta, and herbs. Return salmon to skillet.
- Step 5Serve with lemon wedges.
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