One-Pan Salmon Niçoise With Orzo

By Ali Slagle

Published March 17, 2023

  • A skillet filled with orzo, green beans, salmon fillets and sliced cherry tomatoes is photographed from overhead. To the left is a small ceramic bowl filled with more of the sliced tomatoes.
    David Malosh for The New York Times. Food Stylist: Simon Andrews.
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Total Time
35 minutes
Rating
4(2,392)
Comments
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This one-skillet dinner has the bright flavors of a salade Niçoise but is more substantial, so you can eat it all year long, even on a chilly evening. For a happy mix of exciting textures — tender salmon and orzo, snappy green beans, juicy tomatoes — cook the orzo with shallots and olives, then in the last few minutes of cooking, nestle in the green beans and salmon fillets to cook. Meanwhile, stir together a vinaigrette that’s punchy with fresh tomatoes, vinegar, Dijon mustard and raw shallot to spoon over the finished dish. Adapt this rendition further as you like, adding anchovies with the sautéed or raw shallots, swapping the salmon for canned tuna, or adding capers or sliced cucumbers to the tomato vinaigrette.

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Ingredients

Yield:4 servings

  • 1 large shallot, coarsely chopped

  • 2 tablespoons extra-virgin olive oil

  • 1 cup orzo

  • Kosher salt (such as Diamond Crystal) and pepper

  • ½ cup pitted kalamata olives

  • 1 pint cherry or other small tomatoes, halved (8 to 10 ounces)

  • 2 tablespoons red wine vinegar

  • 1 tablespoon Dijon mustard

  • Handful of basil leaves or pinch of thyme leaves (optional)

  • 4 (4- to 5-ounce) salmon fillets, skin on or off

  • 8 ounces green beans, trimmed and cut into 1-inch lengths

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

39 grams carbs; 70 milligrams cholesterol; 520 calories; 11 grams monosaturated fat; 6 grams polyunsaturated fat; 5 grams saturated fat; 27 grams fat; 5 grams fiber; 770 milligrams sodium; 32 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

  2. Step 2

    Add the olives plus 2 ¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

  3. Step 3

    Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

  4. Step 4

    When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.

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Ratings

4 out of 5
2,392 user ratings
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Comments

Jamie

With some basic understanding of timing this recipe is great! I made the tomato mixture while broiling the salmon skin side up for 3 minutes. This made it easy to skin the fish and parcooked it. As for the orzo, when abt half the water was absorbed I added the green beans & covered. Then after 2 minutes I nestled the fish into the mixture & covered again for 4 minutes or so. I then turned off the heat, topped w/ the tomato mixture, and recovered the pan for 2 more minutes. Perfection.

LST

Amazing recipe! But needs some adjustments on timing. Orzo ended up being overdone and salmon underdone. Not sure of the solution, but perhaps cooking the salmon separately for a bit and then adding or adding after just a few minutes of the orzo being on. Also the basil really makes it. I’d recommend also topping with basil.

David

This was a wonderful dish! Easy, quick and delicious. I used chicken stock instead of water and basil as the herb as recommended by another individual. I also par-boiled the green beans since I was concerned that they would not cook completely per the recipe. Worked out great……will be making this again!

Philip

used quinoa instead of orzo, very tasty!

Kate Meadow

Much better if you punch up the cooking liquid a little. Insead of 2.25 cups of plain water, I used chicken broth and a little lemon zest; made a huge difference over the first time I cooked this.

Greg

quick, easy and fantastic

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