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 our Coratina Medium EVOO, a robust, peppery varietal that keeps 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 Coratina Medium EVOO · 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 Coratina EVOO 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.