Tuscan Salmon with Rosemary Orzo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Fresh herbs abound hereĀas does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs. Ingredients:
6 ounces orzo |
2 teaspoon olive oil |
1 1/2 cups chopped onion, divided |
1 tablespoon chopped fresh rosemary |
4 salmon fillets (5 ounces each), skin on |
1/4 cup plus 1 tablespoon chopped fresh basil |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
2 cloves garlic, chopped |
1 pint grape tomatoes, halved |
1/4 cup pitted kalamata olives, sliced |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.
2. Per serving: 542 calories, 24 g fat, 5 g saturated, 43 g carbohydrates, 3 g fiber, 36 g protein Nutritional analysis provided by Self
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