Ingredients

1 large shallot, coarsely chopped

2 tablespoons extra-virgin olive oil

1 cup orzo

Kosher salt (such as Diamond Crystal) and pepper

1/2 cup pitted kalamata olives

1 pint cherry or other small tomatoes, halved (8 to 10 ounces)

2 tablespoons red wine vinegar

1 tablespoon Dijon mustard

Handful of basil leaves or pinch of thyme leaves (optional)

4 (4- to 5-ounce) salmon fillets, skin on or off

8 ounces green beans, trimmed and cut into 1-inch lengths

Instructions

Step 1: Transfer 1 tablespoon of the chopped shallot to a medium bowl and set aside. Add the remaining shallot to a large (12-inch) skillet along with 1 tablespoon olive oil and heat over medium-high heat. When the oil is hot and sizzling, add the orzo, season with 1/2 teaspoon salt and 1/2 teaspoon pepper, and stir constantly until the orzo is light golden, about 2 to 4 minutes.

Step 2: Add the pitted kalamata olives and 2 1/4 cups water to the skillet. Bring to a boil, then cover the skillet with a lid, baking sheet, or foil. Reduce heat to medium-low and cook the orzo according to package directions until al dente.

Step 3: Meanwhile, combine the reserved shallot with halved tomatoes, red wine vinegar, Dijon mustard, herbs if using, and the remaining 1 tablespoon olive oil in the bowl. Season with salt and pepper to taste, then set aside.

Step 4: Season the salmon fillets with salt and pepper. When the orzo is almost done, add the green beans to the skillet and stir to combine. If the orzo looks dry, add 1/4 cup water to keep it moist but not soupy.

Step 5: Nestle the salmon fillets into the orzo mixture in a single layer, skin side up if applicable. Cover and cook for 6 to 8 minutes, until the salmon and orzo are cooked through.

Step 6: Remove the skillet from heat and let it sit covered for 2 minutes. If the salmon has skin, gently peel it off and discard. Spoon the tomato and vinaigrette mixture over the salmon and orzo before serving.

Tips & Variations

For added richness, drizzle a little fresh olive oil over the dish just before serving.

Try substituting the green beans with asparagus or snap peas for a different twist.

If fresh herbs aren’t available, a pinch of dried thyme or oregano works well too.

Use low-sodium broth instead of water to cook the orzo for extra depth of flavor.

FAQs

Can I use other types of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or Israeli couscous can be used, but cooking times may vary. Adjust the liquid accordingly to ensure proper cooking.

Is it necessary to remove the salmon skin?

Removing the skin is a personal preference. The skin can be left on during cooking and easily peeled off before eating if desired. It helps keep the fillets intact while cooking.