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This simple salmon recipe has common ingredients from tilapia Veracruz, like green olives, capers, and tomatoes. But instead of tilapia, you can put a twist on a classic dish by serving up this tasty salmon Veracruz.

Source: Better Homes and Gardens


Recipe Summary

30 mins
20 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Thaw salmon, if frozen. Preheat oven to 350°F. Rinse salmon; pat dry. If necessary, cut into six serving-size portions.

  • In a large skillet heat butter and oil over medium-high heat. Add orzo; cook 5 minutes or until golden, stirring frequently. Remove from heat and stir in broth. Return to heat. Simmer, uncovered, 8 minutes or just until orzo is tender and most of the liquid is absorbed. Stir in 2 tablespoons of the olives. Transfer to a 3-quart rectangular baking dish. Top with salmon.

  • Bake, covered, 20 to 25 minutes or until salmon flakes easily.

  • Meanwhile, in a small bowl combine remaining 2 tablespoons olives and the remaining ingredients. Serve over salmon mixture.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

Nutrition Facts

386 calories; fat 13g; cholesterol 67mg; saturated fat 3g; carbohydrates 37g; mono fat 5g; poly fat 4g; insoluble fiber 2g; sugars 4g; protein 29g; vitamin a 834IU; vitamin c 12.6mg; thiamin 0.7mg; riboflavin 0.6mg; niacin equivalents 12.4mg; vitamin b6 1.1mg; folate 139.6mcg; vitamin b12 3.6mcg; sodium 465mg; potassium 808mg; calcium 34mg; iron 2.5mg.