Pan-Seared Salmon over Mediterranean Orzo Salad

Ingredient Spotlight. Our Herbes de Provence Infused Olive Oil is fragrant with lavender, thyme, and rosemary — it seasons the salmon before searing and perfumes the vinaigrette, so the whole dish reads like the South of France. We toss the orzo with any of our extra virgin olive oils to keep the grains glossy and loose.

Ingredients

• Salmon: 2 lbs fresh salmon, cut into fillets · 2 Tbsp Herbes de Provence Infused Olive Oil · 1 Tbsp Smokey Citrus Salt
• Orzo salad: 2 cups orzo · 1 Tbsp of any of our extra virgin olive oils · 1¼ cups cherry tomatoes, quartered · 1 seedless cucumber, diced · 1 can artichokes, chopped · ¾ cup feta · ¼ cup parsley · ¼ cup basil, chopped
• Vinaigrette: 3 shallots · 2 Tbsp honey · 1½ Tbsp mustard · 1½ Tbsp Herbes de Provence oil · 1½ Tbsp Red Apple Dark Balsamic Vinegar · ~1 cup neutral oil

Instructions

1. Confit the shallots: cover them with neutral oil in a small oven-proof dish and roast at 280°F for 45–60 minutes, until soft. Reserve a third for garnish.
2. Vinaigrette: blend the soft shallots with the honey, mustard, Herbes de Provence oil, and Red Apple balsamic. With the blender running, stream in neutral oil until it coats a spoon.
3. Orzo: boil in well-salted water per the package, drain, and toss with the olive oil to keep it loose. Fold in the tomatoes, cucumber, artichokes, feta, herbs, and about 1¼ cups vinaigrette. Chill 1 hour.
4. Salmon: drizzle with Herbes de Provence oil and season with Smokey Citrus Salt. Sear skin-side down in a hot pan, 3–5 minutes, then flip and cook through; the fillet releases itself when it's ready.
5. Spoon the orzo onto plates, set the salmon on top, and finish with the reserved crispy shallots and a drizzle of Herbes de Provence oil.

Chef's Notes

• Don't force the salmon off the pan — a proper crust lets go on its own.
• The vinaigrette makes more than you need; it's excellent on any green salad the next day.

Make It Yours

• Swap our Sicilian Lemon White Balsamic Vinegar into the vinaigrette for a brighter, citrus-forward finish.

Allergens: contains fish and dairy; vinaigrette contains mustard.

Herbes de Provence is our most transporting bottle — come breathe it in at the shop.

Shop our Herbes de Provence Infused Olive Oil and all of our extra virgin olive oils at the shop.