Seared Salmon with Zesty Lemon Orzo
This recipe features perfectly seared salmon fillets atop a bed of zesty lemon orzo, creating a light yet satisfying meal bursting with fresh flavors.
Equipment
- Medium saucepan
- Large non-stick skillet
- Paper towels
Ingredients
Main Ingredients
- 4 Salmon Fillets (6-ounce) skin-on or skinless, preferably wild-caught
- 1 cup Orzo Pasta
- 2 cups Chicken or Vegetable Broth (or water)
- 2 Lemons (1 for zest and juice, 1 for wedges/slices)
- 2 cloves Garlic minced
- 2 tablespoons Olive Oil divided
- 1/4 cup Fresh Parsley chopped
- 1 tablespoon Butter optional, for richness
- Salt and Black Pepper To taste
- 1 cup Cherry Tomatoes halved (optional, for color and freshness)
- 2 cups Spinach fresh (optional, for added greens)
Instructions
Cooking Steps
- Bring broth to a boil in a saucepan, then add orzo with a pinch of salt and simmer for 8-10 minutes until al dente.
- Pat salmon fillets dry and season generously with salt and pepper.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat, then sear salmon skin-side down for 4-6 minutes until crispy, flip, and cook for another 3-5 minutes until flaky.
- Drain orzo, then stir in remaining olive oil, minced garlic, lemon zest, lemon juice, and optionally cherry tomatoes and spinach until spinach wilts; stir in butter if desired.
- Optional: In the same skillet, make a pan sauce by adding broth or water, lemon juice, and butter, simmering for one minute while scraping up browned bits.
- Serve salmon over zesty lemon orzo, drizzle with pan sauce if made, and garnish with fresh parsley and lemon wedges.
Notes
Adjust seasoning to your preference. For an extra kick, add a pinch of red pepper flakes to the orzo. Ensure wild-caught salmon for the best flavor and nutritional benefits.