Ingredients

The following ingredients have 4 Servings
  • 5 tsp olive oil
  • 3/4 cup uncooked orzo
  • 1 1/2 cups unsalted chicken stock
  • 1/2 tsp salt
  • 1/4 cup roasted red peppers (bottled)
  • 2 tbs chopped fresh dill
  • 2 tbs fresh lemon juice
  • 1 ounce chopped pitted kalamata olives
  • 4 6-ounce salmon fillets
  • 1/2 tsp black pepper

Instruction

  • Heat a saucepan over medium-high heat and add 2 teaspoons of olive oil.  Add the orzo and saute for 2 minutes to toast.  Add the chicken stock and 1/4 teaspoon of salt and bring to a boil.  Reduce the heat, cover and let simmer for 15 minutes.  Stir in the roasted peppers, dill, lemon juice and olives.  Keep warm. 
  • Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of oil. Sprinkle the fish fillets with 1/4 teaspoon of salt and black pepper. Cook flesh side down for 3 minutes, flip and cook for an additional 3 minutes or until desired doneness. Serve with the orzo.