Pan Seared Salmon Filets with Highly Herbed Lemon-Olive 'Vinaigrette' on Orzo Shaped Pasta

When I devised this dish the dilemma arose as to what to name it.  The 'sauce' for the fish isn't a true vinaigrette ~ it's loaded with olives, and many more chopped herbs than a traditional vinaigrette.

But the flavors of a herb vinaigrette are all there ~ Lemon juice and zest, Dijon mustard (optional), olive oil, salt and pepper. With the addition of some slivered olives. (You might like to substitute your favorite wine vinegar for the lemon if you don't care for citrus.)

If you've followed my blog for a while you know that salmon appears on the menu often so I try to keep the flavors interesting with healthy additions that can be drizzled or spooned over the cooked fish for variety.

I used Kalamata olives but you could use another type if you prefer (or omit them altogether.)

The rice shaped pasta is just boiled until al dente and plated first, the salmon on top, then a generous serving of the vinaigrette ~ it serves dual purpose by dressing the orzo as well as the fish.

  

Fortunately most of the herbs in my garden (except the most tender) over-winter in this climate so they are available year round.  This time the mix was Italian Parsley, Thyme, Oregano ~ and snipped chives (which I forgot to include in the herb photos, oops.)

Simple sides ~ Pan Roasted Tomatoes on the Vine, and flash-blanched Pea Pods.

A really delicious, healthful dinner that comes together in practically no time ~ and it's good warm or at room temperature.

If you would like a printable copy of the recipe for the 'Vinaigrette' you can find it on Once Upon a Plate ~ The Recipes by clicking HERE.

Thank you for stopping by today, friends!  ~ Mari