Description
This Pan Seared Salmon with Orzo Salad is a vibrant, flavorful dish perfect for a healthy dinner. Tender, crispy salmon fillets are paired with a refreshing orzo salad featuring baby spinach, grape tomatoes, fresh herbs, pistachios, and tangy feta cheese, all dressed in a zesty red wine vinaigrette.
Ingredients
Scale
Orzo Salad Ingredients
- 12 ounces dried orzo
- 3 tablespoons red wine vinegar
- 3 tablespoons finely chopped shallots
- 2 garlic cloves, minced
- â…“ 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 Ingredients
- 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 and add the orzo. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and rinse under cold water to stop the cooking process. Set aside to cool.
- Prepare the Vinaigrette and Combine Salad: In a small bowl, whisk together red wine vinegar, finely chopped shallots, minced garlic, and extra virgin olive oil. Season with salt and pepper to taste. In a large mixing bowl, toss the cooled orzo with baby spinach, grape tomatoes, basil, chives, pistachios, and feta cheese. Pour the vinaigrette over the salad and toss gently to combine. Adjust seasoning if needed.
- Pan Sear the Salmon: Pat the salmon fillets dry and season both sides generously with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and cook for about 4-5 minutes without moving, until the skin is crispy. Flip the fillets carefully and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
- Serve: Plate a portion of the orzo salad and top each with a crispy pan-seared salmon filet. Enjoy immediately for best texture and flavor.
Notes
- You can substitute pistachios with toasted almonds or walnuts for a different crunch.
- For a dairy-free version, omit the feta cheese or use a plant-based alternative.
- Make the orzo salad ahead of time to allow flavors to meld, but add pistachios and feta just before serving to maintain their texture.
- Ensure the salmon skin is dry before searing to get maximum crispiness.
- If you prefer, cook the salmon in the oven at 400°F for 10-12 minutes as an alternative method.
