One-Pan Salmon Niçoise With Orzo

Preparation

1. Step 1

   Transfer 1 tablespoon of the chopped shallot to a medium bowl, then add the remaining shallot to a large (12-inch) skillet. Add 1 tablespoon oil to the skillet and heat over medium high. When the oil is sizzling, add the orzo, season with ½ teaspoon each salt and pepper, and stir constantly until light golden, 2 to 4 minutes.

2. Step 2

   Add the olives plus 2¼ cups water; bring to a boil, then cover the skillet with a lid, baking sheet or foil. Reduce heat to medium-low and cook according to package directions until the orzo is al dente.

3. Step 3

   Meanwhile, add the tomatoes, red wine vinegar, mustard, herbs (if using) and the remaining 1 tablespoon oil to the reserved shallots in the bowl; season to taste with salt and pepper then set aside. Season the salmon with salt and pepper.

4. Step 4

   When the orzo is al dente, add the green beans and stir to combine. If orzo looks dry, add ¼ cup water; you want it to be wet but not soupy. Nestle the salmon in a single layer into the orzo, skin-side up if applicable. Cover and cook until the salmon and orzo are cooked through, 6 to 8 minutes. Remove from heat and let sit, covered, for 2 minutes. If your salmon has skin, peel it off and discard. Top the orzo and salmon with the tomatoes and vinaigrette.