Description
A fast weeknight dish featuring tender seared salmon on a bed of lemony, garlicky orzo. Nutritious and satisfying, it’s perfect for hurried dinners.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter (or extra olive oil)
- 2 minced garlic cloves
- 1 small shallot, minced
- 1 cup dry orzo
- 2½ cups low-sodium chicken or vegetable broth
- 1 tsp lemon zest
- ⅓ cup grated Parmesan
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
Instructions
- Pat the salmon fillets dry and season with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat and sear salmon skin-side down for 4–5 minutes.
- Flip salmon and cook for an additional 2 minutes, then remove and let it rest.
- In the same skillet, lower heat to medium and add butter. Sauté garlic and shallot for about 1 minute until fragrant.
- Add orzo and toast for 2 minutes, then pour in broth, lemon zest, and salt.
- Simmer, covered, for 8–10 minutes until orzo is tender but al dente.
- Stir in Parmesan and parsley, then nestle salmon back on top to warm through for 1–2 minutes.
- Finish with a squeeze of lemon juice.
Notes
For extra flavor, consider adding dill, olives, or crushed red pepper. Rest salmon before reheating to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg