Tuscan Salmon w/ Fresh Rosemary

Preparation time: 10 mins Cooking time: 20 mins Easy - for beginners Serves: 2

Description

Serve this Tuscany-inspired salmon dish atop warm buttered delicate orzo, sprinkle some fresh parmesan. Decoratively garnish w/ a sprig of fresh rosemary. Perfection!

Ingredients

- 2 Atlantic Salmon fillets - (Defrost overnight in refrigerator… I like Costco Frozen Atlantic Salmon. These are flash-frozen, center-cut, skinless/boneless.)
- 3 ounces orzo
- 2 tbsp olive oil + 1 tbsp olive oil
- 2 tbsp butter + 1 tbsp butter
- 3/4 c. chopped shallot, divided
- 2 tbsp chopped fresh rosemary
- 4 tbsp snipped fresh basil
- dash sea salt
- coarse-ground fresh peppercorn medley (McCormick’s)
- 2 cloves garlic, chopped
- 8 fresh tomatoes on the vine, quartered
- 1/4 cup pitted kalamata or California black olives, sliced
- 2 tbsp chopped fresh parsley
- 2 tbsp freshly grated parmesan
- fresh rosemary sprig, for garnish

Method

Cook orzo as directed on package until al dente.

Heat 1 tbsp olive oil/ 1 tbsp butter in a large nonstick skillet over low heat. Cook 1/2 of chopped shallot and 1 tbsp rosemary until onion softens, 5-6 mins.

Combine w/ cooked orzo pasta in bowl.

Season salmon w/ 1 tbsp basil, 1 tbsp rosemary, sea salt and freshly grated peppercorns.

Heat same skillet over low-medium heat. Cook salmon in butter/ olive oil until golden, 3-4 minutes per side (should be light pink in center); set aside. add garlic and remaining shallot to skillet; cook until soft, 2 minutes. Add tomatoes, olives; cook until tomatoes break up, 3 mins. (Use back of wooden spoon to semi-crush tomatoes.)

Remove skillet from heat; stir in parsley and remaining basil. Season to taste w/ salt and cracked pepper. Serve on top of buttered orzo; spoon tomato saute over salmon.

Sprinkle freshly grated parmesan + snipped parsley over entire plate to edge.

Bon appetit! œ¥