Fustini's Oils and Vinegars
One Pan Salmon Orzo

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One Pan Salmon Orzo


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One Pan Salmon Orzo

Prep Time20 min Cook Time25 min Total Time45 min Servings4 Gluten Free


  • 4 salmon fillets
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon Fustini's Gremolata olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 8 oz orzo
  • 1/4 cup Fustinis' Vinoso red wine vinegar
  • 2 cups vegetable broth
  • 1 teaspoon dried oregano
  • pinch of crushed red pepper flakes
  • 2 cups baby spinach
  • 1 cup halved cherry tomatoes
  • 1/2 cup crumbled feta
  • 2 tablespoons freshly chopped herbs (basil, parsley, oregano)
  • lemon wedges for serving


Substitute your favorite Fustini's Herb or Citrus-infused olive oil. Adapted from delish.com


Step 1. 

Season salmon with salt and pepper.   In a large, deep-sided skillet over medium heat, heat oil. Add salmon, skin side down and cook until salmon flakes easily with a fork or internal temperature reaches 140°, about 6 minutes per side. Remove salmon from skillet. 

Step 2. 

Add shallot and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add orzo and cook, stirring, 1 minute. Add vinegar and stir until evaporated. Add broth and scrape any brown bits from the bottom of the pan. Season with oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, until orzo is tender 6 to 8 minutes. Lift the lid and stir occasionally to ensure orzo isn’t sticking to the bottom of the pan.

Step 3. 

Stir in spinach, tomatoes, feta, and herbs. Return salmon to skillet.   Serve with lemon wedges.

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