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Daily Vegan Recipe - Vegetable Recipe

Daily Vegan Recipe - Vegetable Recipe

INGREDIENTS
4 (4-oz.) salmon fillets
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
1 shallot, diced
2 cloves garlic, minced
8 oz. orzo
1/4 c. red wine vinegar
2 c. low-sodium vegetable broth
1 tsp. dried oregano
Pinch crushed red pepper flakes
2 c. baby spinach
1 c. halved cherry tomatoes
1/2 c. crumbled feta
2 tbsp. freshly chopped herbs, such as basil, dill, and parsley
Lemon wedges, for serving

STEPS
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.
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 bottom of 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 lid and stir occasionally to ensure orzo isn’t sticking to the bottom of the pan.
Stir in spinach, tomatoes, feta, and herbs. Return salmon to skillet.
Serve with lemon wedges.



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