One-Pan Salmon Niçoise with Orzo

1. Sauté Shallot

Warm a tablespoon of extra-virgin olive oil in a 12-inch skillet over medium heat. Add a tablespoon of coarsely chopped shallot to the skillet, stirring occasionally, until softened and fragrant.

2. Toast Orzo

Introduce a cup of orzo to the skillet. Toast for 2 to 4 minutes, stirring frequently until it turns a light golden color. Season with a half teaspoon each of kosher salt and freshly ground pepper.

3. Simmer Orzo with Olives

Stir in a half cup of pitted kalamata olives and pour in 2 and 1/4 cups water. Bring this to a boil, then reduce the heat to maintain a gentle simmer. Cover the skillet with a lid to let the orzo cook as per the package's directions.

4. Prepare Vinaigrette

In a medium bowl, whisk together the remaining shallot with a pint of halved cherry tomatoes, two tablespoons of red wine vinegar, a tablespoon of Dijon mustard, a handful of basil leaves or a pinch of thyme, and the last tablespoon of olive oil.

5. Cook Salmon and Green Beans

Season the salmon fillets generously with salt and pepper. Once the orzo is al dente and has absorbed most of the water, scatter eight ounces of trimmed and cut green beans over the orzo. Add a splash of water if the mixture seems dry. Gently place the seasoned salmon fillets on top. Cover the skillet again and let everything cook for 6 to 8 minutes, depending on the thickness of the fillets.

6. Rest and Serve

After the salmon is cooked through, remove the skillet from heat and let it rest, covered, for 2 minutes. Plate the salmon and orzo, spoon over the bright cherry tomato vinaigrette.