Fresh herbs abound here—as does niacin, an energizing B vitamin: One serving of salmon dishes up nearly 70 percent of your daily niacin needs.

Ingredients

　　6 ounces orzo

　　2 teaspoon olive oil

　　1 1/2 cups chopped onion, divided

　　1 tablespoon chopped fresh rosemary

　　4 salmon fillets (5 ounces each), skin on

　　1/4 cup plus 1 tablespoon chopped fresh basil

　　1/4 teaspoon salt

　　1/8 teaspoon black pepper

　　2 cloves garlic, chopped

　　1 pint grape tomatoes, halved

　　1/4 cup pitted kalamata olives, sliced

　　2 tablespoons chopped fresh parsley

　　Cook orzo as directed on package until al dente. Heat oil in a large nonstick skillet over medium heat. Cook 1/2 cup onion and rosemary until onion softens, 9 minutes. Combine with orzo in a bowl. Season salmon with 1 tablespoon basil, salt and pepper. Heat same skillet over medium-high heat. Cook salmon until golden, 5 minutes per side, flesh side down first; set aside. add garlic and remaining 1 cup onion to skillet; cook until soft, 2 minutes. Add tomatoes and olives; cook until tomatoes break up, 3 minutes. Remove skillet from heat; stir in parsley and remaining 1/4 cup basil. Season with salt and pepper. Serve fish over orzo; top with tomato mixture.

Nutrition Per Serving

　　24 g fat

　　5 g saturated

　　43 g carbohydrates

　　3 g fiber

　　36 g protein

　　#### Nutritional analysis provided by Self