Pan Roasted Salmon with Olives, Lemon and Spinach Orzo

Pan Roasted Salmon with Olives, Lemon, and Spinach Orzo

Prep: 8 minutes - Cook: 18 minutes

1  cup uncooked orzo (rice shaped pasta)

2  teaspoons olive oil

4  (6-ounce) skinless salmon fillets

1/2  teaspoon salt, divided

1/2  teaspoon freshly ground black pepper, divided

2  cups vertically sliced red onion (about 1 medium onion)

1/4  cup sliced pimiento-stuffed olives

2  (6-ounce) packages baby spinach

1/2  cup dry white wine

2  tablespoons grated lemon rind

1  tablespoon chopped fresh dill

6  lemon wedges

Fresh dill springs for garnish (optional)

1. Cook orzo according to package directions, omitting salt and fat.

2. While orzo cooks, heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with 1/4 teaspoon each salt and pepper. Add fish to pan; cook 3 to 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish from pan; keep warm.

3.  Add onion to pan; sauté 4 minutes or until tender. Add olives, i package spinach, next 3 ingredients, and remaining salt and pepper, stirring until spinach wilts. Add remaining spinach. Cook, sirring constantly, 3 minutes or until spinach wilts. Stir in orzo. Divide orzo mixture evenly among 6 serving plates. Break fish into large chunks and place evenly over orzo. Serve with lemon wedges. Garnish with dill sprigs, if desired. Yield: 6 servings (serving size: 1 cup orzo mixture, 3.5 ounces salmon and 1 lemon wedge).

Per serving: CAL 367 (28% from fat); FAT 11.4g (sat 2.4g); PRO 30.2g; CRAB 34.3g; FIB 4.4g; CHOL 58mg; IRON 3.3mg; SOD 433mg; CALC 71mg.

This one Greg and I loved. It was definitely lemony-spinachy though. The kids, didn't love it so much.  :/

Today's calories - 1100