Now that Lent is in full swing, I thought I’d add even more salmon recipes to my blog. (If you haven’t picked up on it yet, I love salmon. I would eat it every day if I could.) This recipe from Cooking Light has a bit of a Mediterranean flare to it: a simple seared salmon filet over orzo pilaf with kalamata olives, roasted red peppers, and dill.
Ingredients:
- 5 teaspoons olive oil, divided
- 3/4 cup uncooked orzo
- 1 1/2 cups unsalted chicken stock
- 1/2 teaspoon salt, divided
- 1/4 cup bottled roasted red bell peppers, thinly sliced
- 2 tablespoons chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1 ounce chopped pitted kalamata olives
- 4 (6-ounce) salmon fillets
- 1/2 teaspoon black pepper