Prep Time: 10 min. • Cook Time: 35 min.
Finely dice the onion. Slice the green onions thinly on the bias. Remove the mint leaves from the stems and slice very thin.
Melt the butter in a medium saucepan over medium heat. Add the diced onion and cook, stirring occasionally until soft and translucent, but not brown. Add the vegetable broth and orzo pasta and bring to a boil. Continue to cook, stirring occasionally until the pasta is tender, about 10 minutes. Stir in the peas when the pasta has 7 minutes left. Add a little water if the pasta gets too dry. Once the pasta is tender, add half the Parmesan, half the mint, and half the green onions. Season to taste with ¼ teaspoon of salt and ¼ teaspoon of pepper.
While the pasta is cooking, season the salmon with a ¼ teaspoon salt for each piece. Heat a large frying pan over high heat. Once hot, add olive oil and the salmon fillets. Reduce heat to medium-high. Sear on one side until browned, about 3 minutes. Turn the salmon over and cook another 3 minutes.*
Divide the orzo between 4 bowls and top with the salmon. Then sprinkle on the remaining mint, green onions, and Parmesan.
*For food safety, cook salmon to an internal temperature of 145°F.
Approximate Nutritional Information (Per serving):
Calories 970, Fat 30g, Sat Fat 10g, Trans Fat 0g, Cholesterol 145mg, Sodium 1930mg, Total Carbohydrate 106g, Fiber 6g, Sugars 12g, Protein 68g
ALLERGEN INFORMATION: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free