Roasted Salmon with herbed olive oil and Lemon Orzo with green beans

Cuisine at Home's 

Roasted Salmon with herbed olive oil

Season:

2   salmon fillets, skinned (4-6 oz, each)

     Salt and black pepper

Combine:

3    Tbsp. extra-virgin olive oil

1    tsp. each minced fresh dill, chives and parsley

1    tsp. minced lemon zest

1    Tbsp. fresh lemon juice

Preheat oven 450 degrees.  Line a baking sheet with parchment paper.  Season salmon with salt and pepper and place, skin side down, on prepared baking sheet.  Roast salmon until firm and cooked through, about 12 minutes, transfer to a plate.  Combine oil, dill, chives, parsley, zest and lemon juice; season with salt and pepper.  Pour oil mixture over salmon, tent with foil, and let rest for 5 minutes.

Per serving: 330 calories, 22g total fat; 75mg chol; 159mg sodium; 1g carb; 0g fiber; 30g protein

Lemon Orzo with green beans

Cook:

4    oz. dry orzo pasta

1 1/2 cups bias-sliced green beans (6 oz.)

Stir:

2    Tbsp. grated Parmesan

1    tsp. minced lemon zest

1    tsp. fresh lemon juice

      Salt and black pepper to taste

Cook orzo in a large pot of boiling salted water according to package directions.  During the last 3-4 minutes of cooking, add green beans to pot; drain and transfer to a bowl.

Stir Parmesan, zest and lemon juice into the orzo and beans; season with salt and pepper.

Per serving: 268 cal; 3g total fat; 8mg chol; 127mg sodium; 48g carb; 4g fiber; 12g protein.