Tapanade Crusted Salmon and Orzo with Roasted Red O

Name: Tapanade Crusted Salmon and Orzo with Roasted Red Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 branches fresh thyme; 2 sprigs fresh rosemary; 1/4 cup olive oil; 4 cloves garlic, coarsely chopped; 2 large red onions, diced; Salt and freshly ground pepper; 2 tablespoons butter; 1 pound orzo, cooked al dente; 3 fresh plum tomatoes, quartered; 1 1/2 cups Nicoise olives, pitted; 4 cloves garlic, peeled; 3 anchovy fillets; 1 tablespoon fresh lemon juice; 2 tablespoons pine nuts; 1/4 cup olive oil; Salt and pepper; 4 salmon fillets, 6 ounces each; Salt and pepper; Black Olive Tapanade; 1/4 cup pure olive oil; Chopped fresh parsley

Servings: persons

2 branches fresh thyme
2 sprigs fresh rosemary
1/4 cup olive oil
4 cloves garlic, coarsely chopped
2 large red onions, diced
Salt and freshly ground pepper
2 tablespoons butter
1 pound orzo, cooked al dente
3 fresh plum tomatoes, quartered
1 1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tablespoon fresh lemon juice
2 tablespoons pine nuts
1/4 cup olive oil
Salt and pepper
4 salmon fillets, 6 ounces each
Salt and pepper
Black Olive Tapanade
1/4 cup pure olive oil
Chopped fresh parsley

1
Roasted Onions: Preheat oven to 425 degrees F.
2
Combine all of the ingredients, except the onions in a medium shallow baking dish.
3
Add the onions, toss them in the mixture and season with salt and pepper, to taste.
4
Cover the onions with foil and roast for 20 minutes.
5
Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times.
6
In a saute pan place butter and melt.
7
Add orzo and tomatoes.
8
Toss until orzo is cooked through.
9
Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
10
Tapenade: Place all ingredients in a food processor and process until smooth.
11
Season with salt and pepper, to taste.
12
Salmon: Season the salmon with salt and pepper to taste.
13
Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side).
14
Heat 2 tablespoons of olive oil in a large saute pan.
15
Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes.
16
Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
17
Serve the salmon with the Roasted onions.

804

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 2 branches fresh thyme, 2 sprigs fresh rosemary, 1/4 cup olive oil, 4 cloves garlic, coarsely chopped, and more.

Yes, Tapanade Crusted Salmon and Orzo with Roasted Red Onions 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!

Tapanade Crusted Salmon and Orzo with Roasted Red Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions