Tapenade-Crusted Salmon with Roasted Artichoke Orzo and Bleu Cheese Olive Tapenade
- 14 Mar, 2025
- Posted by: Leslie Thomas
Tapenade-Crusted Salmon with Roasted Artichoke Orzo and Bleu Cheese Olive Tapenade
Rated 5.0 stars by 1 users
Category
entree
Servings
2-3
This composed salmon and orzo dish comes together fairly quickly and is a really refreshing change to most salmon preparations. Bursting with tangy flavor from the tapenade and with nice texture from the panko topping, the salmon offers so much to the palette. The roasted artichoke orzo complements the fish nicely too, but if you’re short on time, the salmon would also be amazing paired with some simple roasted potatoes or lemon scented rice. Simply omit the artichoke orzo steps (2-3 and 7-8) from the recipe.
Author:Leslie Thomas
Ingredients
1-pound fresh salmon fillet, preferably wild-caught for richness
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¾ cup Terrapin Ridge Farms Blue Cheese Olive Tapenade
1 teaspoon lemon zest
1/3 cup plain panko breadcrumbs (store-bought or homemade)
2 teaspoons olive oil
Salt and pepper
For the Salmon
Directions
Preheat your oven to 425 degrees.
Bring a generously salted pot of water to a rolling boil. Add orzo and cook for 7-8 minutes, or until just al dente.
Toss the artichokes in 1 teaspoon olive oil and place in oven for 10-15 minutes, reserving ample oven space for the salmon.
While the orzo and artichokes are cooking, mix the breadcrumbs, lemon zest, and 2 teaspoons olive oil in a bowl. Set aside.
Pat the salmon dry with a paper towel. Place it skin-side down on a parchment paper or foil-lined baking sheet and then evenly spread the tapenade on top of the salmon fillet. Sprinkle on the lemon zest breadcrumb mixture.
Place salmon in the oven, on the middle rack, and bake for 8-10 minutes, or until your preferred doneness*
Remove the artichokes from the oven when slightly brown.
When orzo is al dente, drain well and return to the pan along with the parmesan, 2 teaspoons olive oil, pepper, and a sprinkling of salt. Toss to combine and then gently stir in the roasted artichokes.
Serve the salmon aside or on top of the artichoke orzo.
Recipe Note
*We like a medium-rare to medium doneness with salmon, where the inside is still deep pink, and flakes easily with a fork. Cooking time will vary, depending on thickness of your salmon.
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