Seared Salmon Fillets with Orzo Pilaf

Ingredients

• 0.5 teaspoon pepper black
• 1.5 cups chicken stock see unsalted
• 2 tablespoons optional: dill fresh chopped
• 1 ounce kalamata olives pitted chopped
• 2 tablespoons juice of lemon fresh
• 5 teaspoons olive oil divided
• 0.8 cup orzo pasta uncooked
• 0.3 cup bottled roasted bell peppers red thinly sliced
• 24 ounce salmon fillet 
• 0.5 teaspoon salt divided

Equipment

• frying pan
• sauce pan

Directions

1. Heat a medium saucepan over medium-high heat.
2. Add 2 teaspoons oil; swirl.
3. Add orzo; saut 2 minutes or until toasted.
4. Add stock and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Stir in bell peppers, dill, juice, and olives; keep warm.
5. Heat a large nonstick skillet over medium-high heat.
6. Add remaining 1 tablespoon oil to pan; swirl.
7. Sprinkle fish with remaining 1/4 teaspoon salt and black pepper. Cook 3 minutes on each side or until desired degree of doneness.
8. Serve with orzo mixture.