Roasted Salmon with Carrots and Orzo

Salmon is my go-to fish since I know I just can’t mess it up. It’s so simple to make, and I can pair it up with almost anything.

The bulk of this meal came from two salmon fillets, two carrots, a cup of orzo, and some pantry-staples. And it all set me back about $9.

The carrots “steam” until they’re sweet and delicate, while the salmon roasts in the oven for 20 minutes. In the end, the flavors and colors reminded me of a nice winter dinner, but I more than welcomed it in this Texas heat.

Ingredients for two:

  • 2 ¼-pound salmon fillets
  • 2 tablespoons olive oil
  • 2 carrots, cut into ¼-inch rounds
  • 2 garlic cloves, minced
  • 1 cup orzo
  • ½ cup chicken stock
  • 2 tablespoons butter
  • Italian seasoning, salt, and pepper

Preheat the oven to 400 degrees.

In a baking sheet, pour the olive oil in and coat the salmon fillets. Then with skin-side down, season the fillets with salt, pepper, and Italian seasoning. Bake for 18 to 20 minutes.

In a pan or wok (with a lid) on medium heat, add the butter.

Cook the orzo according to the directions. Drain and set aside.

Add the garlic to the butter and cook until fragrant and then add the carrots. Stir for a few minutes, and then add the chicken stock. Cover and cook on medium-high heat for 7 to 9 minutes or until the carrots are soft. If they aren’t, add more chicken stock and cover again.

When the carrots are at your desired consistency, add the cooked orzo and season with salt, pepper, and Italian seasoning.

Plate the salmon next to or on top of the carrots and orzo. Either way, they’ll go beautifully together.

Published in: on September 7, 2010 at 7:29 am  Leave a Comment  
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