Ingredients
- 4 salmon fillets (6 oz each)
- Salt and pepper, to taste
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup orzo pasta
- 2 cups chicken or vegetable broth
- Juice and zest of 1 lemon
- 2 cups baby spinach or arugula (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 2 tablespoons fresh parsley or dill, chopped
Instructions
- Season salmon with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium heat.
- Sear salmon fillets for 4–5 minutes per side until golden and cooked through. Remove and set aside.
- Add remaining olive oil to the skillet. Sauté onion and garlic until softened and fragrant.
- Stir in orzo and toast for 1 minute.
- Pour in broth, lemon juice, and zest, scraping up any bits from the pan.
- Simmer orzo uncovered for 10–12 minutes, stirring occasionally, until tender and mostly absorbed.
- Stir in spinach or arugula if using, until wilted.
- Return salmon to the pan and spoon orzo around it to warm through.
- Sprinkle with parsley (and Parmesan if using) before serving.
Notes
- Substitute couscous or rice if you don’t have orzo.
- Add cherry tomatoes or peas for added color and flavor.
- Omit Parmesan for a dairy-free version.
- Use lime or a splash of white wine instead of lemon for a twist.
- Leftovers reheat well—just add a splash of broth to refresh the orzo.
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes
- Category: Main Course
- Method: One-skillet cooking
- Cuisine: Mediterranean-American
Nutrition
- Serving Size: 1 salmon fillet with orzo
- Calories: 450
- Sugar: 2g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
