Ingredients:

- 4 salmon fillets

- 1 cup orzo

- 1/2 cup cherry tomatoes

- 1/2 cup diced bell peppers (any color)

- 1/4 cup diced red onion

- 2 cloves of garlic, minced

- 1 tablespoon olive oil

- Salt and pepper

- Dried dill

- Dried oregano

- Lemon wedges for serving (optional)

Direction:

1. Season the salmon fillets with salt, pepper, and a sprinkle of dried dill on both sides.

 

2. In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Once the pan is hot, add the seasoned salmon fillets to the pan, skin side down. Cook for 3-4 minutes on each side, or until the salmon is cooked through.

 

3. Remove the salmon from the pan and set it aside on a plate.

 

4. In the same pan, add the minced garlic, diced red onion, and diced bell peppers. Sauté for 2-3 minutes, until the vegetables are slightly softened.

 

5. Add 1 cup of orzo to the pan and stir to combine with the vegetables. Cook for 1-2 minutes, until the orzo is slightly toasted.

 

6. Pour 2 cups of water into the pan with the orzo and vegetables. Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 10-12 minutes, stirring occasionally.

 

7. Once the orzo is cooked and most of the liquid has been absorbed, add the cherry tomatoes to the pan and stir to combine. Cook for an additional 2-3 minutes.

 

8. Place the cooked salmon fillets on top of the orzo and vegetables in the pan. Cover the pan and let it sit for 1-2 minutes, allowing the salmon to warm back up.

 

9. Serve the one-pan salmon and orzo hot, with a squeeze of lemon juice and a sprinkle of dried oregano on top, if desired.