Salmon Fillets With Green Beans And Zucchini Orzo
74
- Prep Time15 min
- Total Time25 min
- Makes4 servings
Photo, Erik Putz.
Salmon served with a flavourful zucchini-laced orzo salad makes for a delicious weeknight meal.
Ingredients
1 1/2 cups orzo
3 tbsp white-wine vinegar
1 1/2 tbsp Dijon mustard
1/2 tbsp honey
1 tsp salt, divided
1/4 cup olive oil, divided
3 tbsp chopped dill
4 skin-on salmon fillets, about 500 g, patted dry
2 cups green beans, trimmed and halved
1 zucchini, halved lengthwise and sliced diagonally
Instructions
BRING a large pot of salted water to a boil. Add orzo and cook, following package directions, until tender, 8 min. Drain and rinse under cold running water. Drain well. Meanwhile, whisk vinegar, Dijon, honey and 1/2 tsp salt in a large bowl. Whisk in 3 tbsp oil, then toss with orzo and dill.
HEAT remaining 1 tbsp oil in a large non-stick frying pan over medium-high. Sprinkle salmon with remaining 1/2 tsp salt and pepper. Add to pan, skin-side down. Cook for 2 min, then reduce heat to medium and continue cooking until bottom is golden, about 3 min. Flip fillets and cook until a knife tip inserted in centre of fish and held for 10 sec comes out warm, 1 to 2 min more.
RETURN pan to medium-high. Add beans and cook for 1 min. Stir in zucchini and cook until tender-crisp, about 3 min. Stir in orzo mixture and serve with salmon.
Nutrition (per serving)
Calories 578, Protein 30g, Carbohydrates 55g, Fat 26g, Fibre 4g, Sodium 860mg.
Get more of our best zucchini recipes.
Get more of our best salmon recipes.
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