Description
This dish features seared salmon fillets on a zesty lemon orzo bed, complemented by fresh spinach and cherry tomatoes. Quick to prepare, it’s a flavorful meal perfect for impressing guests or enjoying a weeknight dinner.
Ingredients
Scale
- 4 salmon fillets (about 6 ounces each)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 lemon, zested and juiced
- 2 cups vegetable or chicken broth
- 1 cup orzo pasta
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the salmon fillets dry with paper towels to achieve a nice sear.
- Season both sides of the salmon fillets generously with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
- Carefully place the salmon fillets skin-side down in the skillet and cook undisturbed for 4-5 minutes until the skin is crispy and golden brown.
- Gently flip the salmon fillets using a spatula, add 1 tablespoon of butter, and let it melt, spooning the melted butter over the salmon. Cook for an additional 3-4 minutes until cooked through (internal temperature should reach 145°F/63°C).
- Remove the salmon from the skillet and cover loosely with foil to keep warm.
- In the same skillet, add 2 cups of vegetable or chicken broth and bring to a boil over medium-high heat.
- Once boiling, add 1 cup of orzo pasta, stirring gently to prevent sticking.
- Reduce heat to medium-low and let the orzo simmer for 8-10 minutes, stirring occasionally until al dente.
- While the orzo cooks, zest and juice the lemon, and chop the cherry tomatoes and spinach.
- When the orzo is almost done, add the halved cherry tomatoes and chopped spinach, cooking for an additional 2-3 minutes until the spinach wilts and tomatoes soften.
- Remove from heat and stir in lemon zest, lemon juice, and 1/4 cup of grated Parmesan cheese until melted and combined. Adjust seasoning with salt and pepper if needed.
- Place a generous scoop of lemon orzo on each plate.
- Top with a seared salmon fillet, skin-side up.
- Drizzle any remaining lemon juice from the skillet over the salmon.
- Garnish with freshly chopped parsley and serve immediately.
Notes
- For less crispy salmon, reduce cooking time on each side while ensuring it’s cooked through.
- Customize the orzo with additional vegetables like zucchini or bell peppers, or add olives for a Mediterranean twist.
- Pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Prep Time: 15 minutes
- Cook Time: 20 minutes