This is a great quick recipe that you can also do on the BBQ if you don't want to heat up your kitchen!
Author: Liz Bokisch
Serves: 4-6
Ingredients
4 Salmon fillets
1 box or 1 lb of Orzo pasta
½ cup chopped pitted Kalamata Olives
2 Tbsp chopped Fresh Italian Parsley
1 stick butter (room temperature)
1 medium shallot (chopped)
2 tsp Dijon Mustard
Parsley for garnish
Kalamata olive for garnish
Instructions
First make the Olive-Mustard butter (can be made 2 days ahead)
Mix the butter, olives, shallot, parsley and mustard in food processor until blended, but still chunky. Cover and refrigerate.
Boil water for orzo and preheat oven to 400 degrees F.
Meanwhile, brush salmon fillets with olive oil. Sprinkle with Salt and Pepper. Roast at 400 degrees F, about 14 minutes until opaque in center.
Cook Orzo 9-10 minutes until al dente.
Mix Orzo with half the Olive-Mustard Butter and some extra fresh chopped parsley. Top each serving of Orzo with a salmon fillet. Place a small dollop of Olive-Mustard Butter on top of each fillet. Garnish with whole Kalamata Olives and Fresh Parsley Sprigs.
Recipe by Liz's Kitchen at https://www.lizbokisch.com/salmon-and-olive-mustard-butter-with-orzo-pasta