Mediterranean Salmon and Orzo Skillet

Preheat oven to 400°F. 2. Bring a medium pot of lightly salted water to a boil. Add orzo to boiling water. Cook according to the package instructions, until al dente, stirring occasionally. Drain orzo; shake off excess water. Return to pot. Drizzle with 1 teaspoon olive oil. Stir to coat. 3. Place pine nuts in a medium dry oven-safe skillet over medium heat. Toast 3-4 minutes, or until fragrant, shaking pan frequently. 4. Transfer pine nuts to a cutting board to cool. Once cool, roughly chop them and set aside. 5. Remove and discard any thick center stems from green chard. Roughly chop leaves into bite-size pieces. 6. Pat salmon fillets dry with paper towels. Season with ¼ teaspoon salt and ¼ teaspoon pepper. 7. Heat 1 ½ Tablespoons oil in pan used for pine nuts over medium-high heat. Add salmon to hot pan, skin-side up. Sear for about 3 minutes. 8. Flip salmon. Transfer skillet to oven and roast for about 5-7 minutes, or until salmon is fully cooked. 9. While salmon is baking, cook veggies. Heat 1 Tablespoon oil in a large sauté pan over medium-high heat. Once hot, add chard, roasted red peppers, artichokes and garlic to hot pan. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook 2-3 minutes, or until chard has wilted, stirring occasionally. 10. Transfer orzo to pan with veggies. Add dates, chopped basil and lemon zest. Stir to combine. Season with additional salt and pepper to taste. 11. Divide orzo with veggies between plates. Top with salmon. Squeeze fresh lemon juice over each plate. Garnish with toasted pine nuts and feta, if using. Enjoy!