Name: Roasted Salmon with Olive-Mustard Butter and Orzo
Yield: Makes 8 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)

Skip to main content

Image may contain Plant Food Meal and Pork

Recipe notes

Back to top