One-Pan Salmon Niçoise With Orzo

Published March 18, 2023

Total Time: 35 minutes

Ingredients

• 1 large shallot, coarsely chopped (1 tbsp reserved for vinaigrette, ½ for orzo base)

• 2 tablespoons extra-virgin olive oil (1 tbsp for orzo, 1 tbsp for vinaigrette)

• 1 cup orzo (short-cut rice pasta)

• Kosher salt (e.g., Diamond Crystal) and freshly ground black pepper

• ½ cup pitted kalamata olives, rinsed and drained

• 1 pint cherry tomatoes (8–10 ounces), halved

• 2 tablespoons red wine vinegar

• 1 tablespoon Dijon mustard

• 1 handful fresh basil leaves or ¼ teaspoon dried thyme (optional, fresh preferred)

• 4 (4–5 ounce) salmon fillets, skin-on or skinless (skin-on recommended for texture)

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

Preparation

Step 1: Toast and Cook Orzo Base

Reserve 1 tablespoon of the chopped shallot in a small bowl for the vinaigrette. In a large (12-inch) skillet, add the remaining ½ shallot and 1 tablespoon olive oil. Heat over medium-high heat (375–400°F / 190–200°C) until the oil shimmers. Add the orzo, season with ½ teaspoon salt and ¼ teaspoon pepper, and stir constantly for 2–4 minutes until lightly toasted and golden at the edges (to prevent mushing).

Step 2: Simmer Orzo with Olives

Add the olives and 2¼ cups water to the skillet. Bring to a boil over medium-high heat, then reduce heat to medium-low (300–350°F / 150–175°C), cover tightly with a lid (or foil), and simmer until orzo is al dente (8–10 minutes; check package directions if needed).

Step 3: Prepare Vinaigrette and Season Salmon

To the reserved shallot, add halved tomatoes, red wine vinegar, Dijon mustard, fresh herbs (if using), and remaining 1 tablespoon olive oil. Season with ¼ teaspoon salt and ¼ teaspoon pepper; whisk to combine. Set aside.

Pat salmon dry and season with ¼ teaspoon salt and ¼ teaspoon pepper on both sides. If skin-on, leave skin on; if skinless, discard.

Step 4: Add Green Beans and Assemble Salmon

When orzo is al dente, stir in green beans. If dry, add ¼ cup warm water (orzo should be moist but not soupy). Nestle salmon fillets skin-side up (if applicable) in a single layer. Cover and cook 6–8 minutes until salmon is opaque (145°F internal temp) and orzo is tender.

Step 5: Rest and Finish

Remove from heat, cover, and rest 2 minutes. Peel skin from salmon (if using). Top with tomato vinaigrette and gently toss to combine. Let sit 1–2 minutes for flavors to meld.

Cook’s Tips (User-Tested Adjustments)

• Skin Removal Hack: Broil skin-on salmon 3–4 minutes (skin-side up) to crisp skin, then peel easily. Add to pan during final cook.

• Green Bean Timing: Parboil green beans 2 minutes, drain, and add to orzo for even doneness.

• Flavor Boost: Replace ½ cup water with chicken stock for depth.

• Herb Swap: Use thyme, oregano, or rosemary in place of basil.

• Avoid Overcooking: Add salmon 2–3 minutes after green beans; reduce total cook time to 5–6 minutes.

User Comments

"Broiled salmon first to crisp skin, then added to orzo. Perfectly tender!"

"Parboiled green beans and used chicken stock—game-changer. Yummy!"

"7000ft cook: reduced water by ¼ cup, shortened salmon time to 5 minutes. Flawless!"

Serve immediately from the pan for an elegant, low-effort dinner.