Description
This One-Pan Salmon Niçoise with Orzo is a vibrant, Mediterranean-inspired dish combining perfectly cooked salmon fillets with tender orzo pasta, crisp green beans, tangy kalamata olives, and a refreshing tomato vinaigrette. All cooked together in a single skillet, this recipe is a quick and easy meal that delivers both hearty flavors and elegant presentation.
Ingredients
Scale
For the Orzo and Salmon
- 1 large shallot, coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 1 cup orzo
- Kosher salt (such as Diamond Crystal) and freshly ground black pepper, to taste
- 1/2 cup pitted kalamata olives
- 4 (4- to 5-ounce) salmon fillets, skin on or off
- 8 ounces green beans, trimmed and cut into 1-inch lengths
For the Tomato Vinaigrette
- 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)
Instructions
- Prepare Shallots and Toast Orzo: Transfer 1 tablespoon of the chopped shallot to a medium bowl for later use. Add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon of olive oil to the skillet and heat over medium-high heat. Once the oil is hot and sizzling, add the orzo and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir constantly for 2 to 4 minutes until the orzo is lightly golden and toasted.
- Cook Orzo with Olives: Add the pitted kalamata olives and 2 1/4 cups of water to the skillet. Bring the mixture to a boil, then cover the skillet with a lid, baking sheet, or foil. Reduce the heat to medium-low and cook until the orzo is al dente, following the package instructions, usually around 8 to 10 minutes.
- Make Tomato Vinaigrette and Season Salmon: While the orzo cooks, combine the reserved shallot in the medium bowl with the halved tomatoes, red wine vinegar, Dijon mustard, herbs if using, and the remaining 1 tablespoon of olive oil. Season to taste with salt and pepper and set aside. Season the salmon fillets with salt and pepper on both sides.
- Add Green Beans and Cook Salmon: When the orzo is al dente, stir in the trimmed green beans. If the orzo looks too dry, add 1/4 cup water to keep it moist but not soupy. Nestle the salmon fillets into the orzo mixture in a single layer, skin-side up if the skin is on. Cover the skillet and cook over medium-low heat for 6 to 8 minutes, until both the salmon and green beans are cooked through.
- Rest and Serve: Remove the skillet from heat and let it sit, covered, for 2 minutes to allow flavors to meld. If the salmon has skin, peel it off and discard before serving. Top the cooked salmon and orzo with the prepared tomato vinaigrette. Serve warm and enjoy your one-pan meal.
Notes
- Use a large skillet with a lid to ensure even cooking and proper steaming of the salmon and orzo.
- Adjust water quantity slightly if needed to prevent the orzo from drying out during cooking.
- For a skin-on salmon fillet, removing the skin after cooking helps improve texture and presentation.
- Feel free to substitute green beans with asparagus or snap peas for variation.
- This recipe can be prepared with gluten-free orzo for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: Salmon Niçoise, Orzo, One-Pan Meal, Mediterranean Recipe, Easy Dinner, Healthy Salmon
