SALMON FILLETS WITH GREEN BEANS & ZUCCHINI ORZO
Prep 15 Min. | Total 25 Min. Serves 4
Lightly seasoned with Dijon, honey, dill and white wine vinegar, this salmon, served on an orzo-zucchini salad, packs a flavourful punch.
1 1/2 cups orzo
3 tbsp white-wine vinegar
1 1/2 tbsp Dijon mustard
1/2 tbsp honey
1 tsp salt, divided
1/4 cup olive oil, divided
3 tbsp chopped dill
4 skin-on salmon fillets, about 500 g, patted dry
2 cups green beans, trimmed and halved
1 zucchini, halved lengthwise and sliced diagonally
1. Bring a large pot of salted water to a boil. Add orzo and cook, following package directions, until tender, 8 minutes. Drain and rinse under cold running water. Drain well. Whisk vinegar, Dijon, honey and 1/2 tsp salt in a large bowl. Whisk in 3 tbsp oil, then toss with orzo and dill.
2. Heat remaining 1 tbsp oil in a large non-stick frying pan over medium-high. Sprinkle salmon with remaining 1/2 tsp salt and pepper. Add to pan, skin-side down. Cook for 2 minutes, then reduce heat to medium and continue cooking until bottom is golden, about 3 minutes. Flip fillets and cook until a knife tip inserted in centre of fish and held for 10 seconds comes out warm, 1 to 2 minutes more.
3. Return pan to mediumhigh. Add beans and cook for 1 minute. Stir in zucchini and cook until tender-crisp, about 3 minutes. Stir in orzo mixture and serve with salmon.