prep 30 minutes bake 20 minutes at 350°F
- 1½ lb. fresh or frozen skinless salmon fillet, about ¾ inch thick
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1½ cups dried orzo pasta (9 oz.)
- 3 cups vegetable broth or reduced-sodium chicken broth
- ¼ cup pimiento-stuffed green olives, sliced
- 2 cups chopped tomatoes
- 1 fresh jalapeño chile pepper, seeded and finely chopped (tip)
- 2 Tbsp. lime juice
- 1 Tbsp. capers, drained
- ½ tsp. sugar
1. Thaw salmon, if frozen. Preheat oven to 350°F. Rinse salmon; pat dry. If necessary, cut into six portions.
2. In a large skillet heat butter and oil over medium-high heat. Add orzo; cook and stir 5 minutes or until golden. Remove from heat; stir in broth. Return to heat. Simmer, uncovered, about 8 minutes or just until orzo is tender and most of the liquid is absorbed. Stir in 2 Tbsp. of the olives. Transfer to a 3-qt. rectangular baking dish. Top with salmon.
3. Bake, covered, 20 to 25 minutes or until salmon flakes easily.
4. Meanwhile, in a bowl combine the remaining 2 Tbsp. olives and the remaining ingredients. Spoon over salmon mixture.
number of servings 6
per serving 386 cal., 13 g fat (3 g sat. fat), 67 mg chol., 465 mg sodium, 37 g carb., 2 g fiber, 4 g sugars, 29 g pro.
