Roasted Salmon and Olive-Mustard Butter and Orzo

Name: Roasted Salmon and Olive-Mustard Butter and Orzo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (1 stick) butter, room temperature; 12 Kalamata olives or other brine-cured black olives, pitted, chopped; 1 medium shallot, chopped; 1 tablespoon chopped fresh Italian parsley; 2 teaspoons Dijon mustard; Olive oil; 8 6- to 8-ounce salmon fillets (each about 1 1/4 to 1 1/2 inches thick); 2 1/2 cups orzo (rice-shaped pasta; about 1 1/4 pounds); Whole Kalamata olives (optional); Fresh Italian parsley sprigs (optional)

Servings: persons

1
Mix first 5 ingredients in processor until well blended but still slightly chunky, occasionally scraping down sides of bowl.
2
Season butter mixture to taste with salt and pepper.
3
Transfer to small bowl.
4
(Olive-mustard butter can be prepared 2 days ahead.
5
Cover and refrigerate.
6
Soften slightly at room temperature before using.)
7
Preheat oven to 400F.
8
Brush large rimmed baking sheet with olive oil.
9
Arrange salmon fillets on prepared sheet; sprinkle with salt and pepper.
10
Roast salmon just until opaque in center, about 14 minutes.
11
Meanwhile, cook orzo in large pot of boiling salted water until tender but still firm to bite.
12
Drain; return orzo to same pot.
13
Add half of olive-mustard butter and toss to coat.
14
Divide orzo among 8 plates.
15
Top each serving with 1 salmon fillet.
16
Place small dollop of olive-mustard butter atop each salmon fillet.
17
Garnish with whole olives and parsley sprigs, if desired, and serve.

622

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup (1 stick) butter, room temperature, 12 Kalamata olives or other brine-cured black olives, pitted, chopped, 1 medium shallot, chopped, 1 tablespoon chopped fresh Italian parsley, and more.

Yes, Roasted Salmon and Olive-Mustard Butter and Orzo falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!