Don’t be fooled by the title, this meal is all served in one dish, but there are many more dishes to wash than just one during clean up (sorry!). Moving on … Feel free to substitute any of the herbs and vegetables in this recipe for things you already have on hand. By the way, this heats up in under two minutes in the microwave for delicious leftovers. Recipe fed two with a lunch-sized leftover:
Orzo and Salmon Dinner
Servings: 3
Ingredients
- 3/4 pound salmon you can have the skin left on - it will come right off after cooking
- Olive oil for drizzling
- Salt and pepper
- One package fresh asparagus usually about a pound sliced in 1" - 1 1/2" pieces
- 1 cup uncooked orzo prepared as directed on package
- 1 jar marinated baby artichoke hearts drained
- 1 green onion sliced
- 2 Tbsp fresh mint sliced
- 1 ½ Tbsp fresh chives snipped
- Lemon wedges
Instructions
- Preheat oven to 410°.
- Place salmon skin side down on baking dish (using non-stick foil helps with clean-up). Drizzle salmon with olive oil, top with salt and pepper.
- Cook until desired doneness - 15-20 minutes depending on thickness.
- Meanwhile, place asparagus pieces in a shallow pan. Add enough water to almost cover and bring to a simmering boil. Cook until al-dente, drain.
- Return to pan and add ice water to stop the cooking process. Once cooled, drain again and set aside.
- Prepare orzo as directed.
- Place artichoke hearts in a microwavable dish, slice in half, and heat 1 - 2 minutes.
- Chop herbs and set aside.
Assembly
- Once salmon is done, shred with a fork and put in a large serving bowl.
- Add cooked asparagus, cooked orzo, artichokes and herbs.
- Combine gently with a rubber spatula and you are ready to serve.
Notes
Place a lemon wedge or two on each plate, pour the Chardonnay and enjoy!
