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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


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; 13 g total fat; 3 g saturated fat; 4 g polyunsaturated fat; 5 g monounsaturated fat; 67 mg cholesterol; 465 mg sodium. 808 mg potassium; 37 g carbohydrates; 2 g fiber; 4 g sugar; 29 g protein; 0 g trans fatty acid; 834 IU vitamin a; 13 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 12 mg niacin equivalents; 1 mg vitamin b6; 140 mcg folate; 4 mcg vitamin b12; 34 mg calcium; 3 mg iron;


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