Ingredients

For the orzo:

• 1 1/2 cups dried orzo
• 3 tablespoons red wine vinegar
• 3 tablespoons finely chopped shallots
• 2 garlic cloves, finely chopped
• 1/3 cup extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 ounces fresh baby spinach (about 3 cups, not packed)
• 1 1/2 cups grape tomatoes, cut in half
• 1/2 cup pine nuts, toasted
• 1/4 cup thinly sliced fresh basil leaves
• 1 cup crumbled feta cheese (4 ounces)
• 2 tablespoons chopped fresh chives, for garnish
  

For the salmon:

• Four 5-ounce skinless salmon fillets
• Extra virgin olive oil, for coating the fish
• Kosher salt and freshly ground black pepper

Directions

Step 1

Prepare an outdoor grill for medium-high cooking over direct heat.

Step 2

Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.

Step 3

In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.

Step 4

In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.

Step 5

Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the two o’clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip over the fillets. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife.

Step 6

Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

Ingredients

• 2 lemons, preferably seedless
• 1/4 cup extra virgin olive oil, plus more for serving
• 8 cloves garlic, peeled and left whole
• 2 teaspoons fresh thyme leaves or 2 sprigs fresh thyme
• 8 large bone-in chicken thighs, skin on
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon hot red pepper flakes (optional)

Directions

Step 1

Preheat the oven to 425°F. Slice the ends off the lemons. Cut into 1/3-inch-thick slices. Quarter each slice. Toss with 1 tablespoon of olive oil, the olives, garlic, and thyme. Set aside.

Step 2

Oil a rimmed baking sheet with 1 tablespoon of olive oil. Toss the chicken thighs with the remaining 2 tablespoons of olive oil, plus the salt, pepper, and hot red pepper flakes, if using. Arrange the chicken, skin side up, on the pan.

Step 3

Place the baking sheet in the oven and let the chicken roast for 25 minutes. Scatter with the lemon and olive mixture. Continue roasting until the chicken skin is crispy and brown and flesh is tender. It should measure 165°F on an instant-read thermometer, about 20 minutes more. Transfer the chicken, lemons, olives, and accumulated juices to a platter or plates. Serve with additional olive oil for drizzling.