A delightful dish that combines flaky, perfectly cooked salmon with creamy lemon orzo, all done in just one pan. This recipe stands out for its convenience and rich flavors, making it a go-to for busy families and culinary enthusiasts alike.
Ingredients
Scale:
4 salmon fillets (about 6 oz each), preferably wild-caught
2 tablespoons olive oil, extra virgin
2 cloves garlic, minced
1 lemon (zested and juiced)
Salt and black pepper to taste
Fresh herbs (such as dill or parsley, chopped, for garnish)
1 cup orzo pasta
3 cups vegetable broth or water
1 tablespoon olive oil for sautéing
1 small onion, finely chopped
1 cup cherry tomatoes, halved
Salt and pepper to taste
1 tablespoon fresh basil, chopped (optional)
Instructions
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent.
Add the orzo and stir for an additional 1-2 minutes until slightly toasted.
Pour in the vegetable broth or water, and bring to a boil. Reduce the heat, cover, and simmer for about 10 minutes, or until the orzo is tender.
While the orzo is cooking, season the salmon fillets with salt, black pepper, lemon zest, and half of the lemon juice.
In another skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the salmon fillets skin-side down and cook for about 4-5 minutes.
Flip the salmon and cook for an additional 3-4 minutes, or until the salmon is cooked through.
Drizzle the remaining lemon juice over the salmon right before serving.
Combine the cooked orzo with fresh herbs if desired, seasoning with additional salt and pepper to taste.
