Lemon Salmon with Basil, Tomato and Red Wine Vinaigrette Orzo

Last summer, my husband and I went with my extended family on an Alaskan cruise which was incredible! And talk about amazing seafood! I have always enjoyed salmon, but since that trip, I cannot get enough of it. And, the health benefits are even more of an incentive to eat it.  The omega 3 fatty acid content (also known as a type of essential fatty acid) as well as it being a great source of lean protein are a few reasons why you should aim to include salmon in your menu rotation. In fact, the American Heart Association recommends two servings of fatty fish per week, like salmon, for the heart health benefit of Omega 3’s.  In addition, these nutrients are beneficial for brain function and have anti-inflammatory properties that play a role in prevention of other illness and disease. The body does not make omega- 3 fatty acids, so it is important that a person’s diet provides these nutrients.

Today, I’m thrilled to share with you my all time favorite salmon recipe, and the best part is that you can use this “foil” trick to bake salmon with a variety of herbs and spices. It takes about 5 minutes to prepare, and about 30 minutes later, you have a great entree.  It’s quick and healthy which is my favorite type of recipe! The orzo that is included in this recipe is so tasty that you will not want to waste the leftovers! I found the original recipe here but have made a few alterations.

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Ingredients:

1 1/2 cups grape tomatoes, cut in half
1/4 cup thinly sliced fresh basil leaves
2 ounces fresh baby spinach (about 3 cups not packed)
3 Tbsps of finely chopped shallots
2 garlic cloves, finely chopped
1/4 cup extra virgin olive oil
3 Tbsps red wine vinegar
1 1/2 cups whole wheat orzo
2-3 lemons, sliced
4 salmon fillets
Kosher salt and cracked pepper to taste

First, prepare some of the ingredients that will be used in the orzo salad – the grape tomatoes, fresh basil leaves, shallots, garlic and spinach. Set aside.

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Next, prepare the foil salmon by laying a piece of aluminum foil on a baking sheet and line with fresh lemon slices. Rinse and lay the salmon on top of the lemon. Sprinkle with olive oil, kosher salt and pepper to taste. Add other herbs and spices as you desire. Lay another piece of foil on top and wrap up on all sides. Bake at 350 degrees for 25-30 minutes.

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As the salmon is baking, prepare the orzo with the directions on the container. Drain and set aside.

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Whisk the red wine vinegar, shallots, and garlic together. Gradually whisk in olive oil and season to taste with salt and pepper.

Once the orzo is cooked and ready, toss it with the spinach, tomatoes and basil. Mix in the vinaigrette, season with salt and pepper and set aside at room temperature.

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Spoon a portion of the orzo salad (1/2 – 1 cup) onto your plate and top with the cooked lemon salmon! Enjoy!

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*There are many substitutions that could be made for this dish. You could use farro or quinoa instead of orzo, balsamic vinegar instead of red wine vinegar, add honey to make it more sweet and add other protein such as chicken instead of the salmon. The possibilities are endless which makes it such a great dish!

Do you reguarly cook salmon? What are some of your favorite recipes using it as an entree? We would love for you to share with the HBH community!

 

Lemon Salmon with Basil, Tomato and Red Wine Vinaigrette Orzo
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1½ cups grape tomatoes, cut in half
  • ¼ cup thinly sliced fresh basil leaves
  • 2 ounces fresh baby spinach (about 3 cups not packed)
  • 3 Tbsps of finely chopped shallots
  • 2 garlic cloves, finely chopped
  • ¼ cup extra virgin olive oil
  • 3 Tbsps red wine vinegar
  • 1½ cups whole wheat orzo
  • 2-3 lemons, sliced
  • 4 salmon fillets
  • Kosher salt and cracked pepper to taste
Instructions
  1. Prepare some of the ingredients that will be used in the orzo salad - the grape tomatoes, fresh basil leaves, shallots, garlic and spinach. Set aside.
  2. Prepare the foil salmon by laying a piece of aluminum foil on a baking sheet and line with fresh lemon slices.
  3. Rinse and lay the salmon on top of the lemon. Sprinkle with olive oil, kosher salt and pepper to taste. Add other herbs and spices as you desire.
  4. Lay another piece of foil on top and wrap up on all sides. Bake at 350 degrees for 25-30 minutes.
  5. As the salmon is baking, prepare the orzo with the directions on the container. Drain and set aside.
  6. Whisk the red wine vinegar, shallots, and garlic together.
  7. Gradually whisk in the ¼ cup olive oil and season to taste with salt and pepper.
  8. Once the orzo is cooked and ready, toss it with the spinach, tomatoes and basil.
  9. Mix in the vinaigrette, season with salt and pepper and set aside at room temperature.
  10. Spoon a portion of the orzo salad onto your dish and top with the cooked lemon salmon! Enjoy!
Nutrition Information
Serving size: 1 salmon and about 1 cup cooked orzo salad Calories: 462 Fat: 20.5 Saturated fat: 2.9 Unsaturated fat: 16 Trans fat: 0 Carbohydrates: 43.9 Sugar: 1.5 Sodium: 60.2 Fiber: 10.6 Protein: 25.6

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  1. […] up is even faster – just toss the foil and you are done!  I previously shared my recipe for lemon salmon with basil, tomato and red wine vinaigrette orzo using the foil method, and I’m back to share another one! I found the original recipe here, […]

  2. […] preheat your oven and prepare the salmon and butternut squash for cooking. Use our lemon salmon foil recipe for an easy salmon recipe, toss the butternut squash with olive oil, salt, and pepper and spread […]

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