Pan-Seared Salmon with Lemony Orzo
This dish features tender, flaky salmon seared to golden perfection, paired with zesty lemony orzo, creating a delightful culinary experience that's quick and easy to prepare.
Ingredients
Main Ingredients
- 4 pieces salmon fillets Opt for fresh, wild-caught salmon for best flavor.
- 1 cup orzo pasta Small pasta, can substitute with quinoa or couscous.
- 2 cups vegetable or chicken broth Used for cooking the orzo.
- 2 cups fresh spinach Rinsed before adding to the dish.
- 1/2 cup grated Parmesan cheese Adds flavor and creaminess.
- 1 whole lemon Zested and juiced for flavor.
- 2 tablespoons olive oil For searing the salmon.
- to taste salt and pepper Essential for seasoning.
Instructions
Preparation
- Gather all ingredients. Rinse the spinach and zest and juice the lemon. Set aside.
Cooking the Orzo
- In a saucepan, bring vegetable or chicken broth to a boil, then add orzo. Cook according to package instructions for about 8-10 minutes until al dente. Drain and set aside.
Searing the Salmon
- Heat a large skillet over medium-high heat and add olive oil. Season salmon fillets with salt and pepper, then add to the skillet skin-side down. Cook for about 4-5 minutes per side or until the salmon flakes easily with a fork.
Finishing the Dish
- Once the salmon is nearly done, toss in fresh spinach, stirring until wilted.
- Add the drained orzo to the skillet, along with lemon juice and zest. Stir in grated parmesan cheese until everything is well combined and heated through. Adjust seasoning to taste.
Serving
- Serve salmon atop a generous scoop of the lemony orzo mixture. Garnish with additional lemon zest if desired.
Notes
Be cautious with cooking times; don't overcook your salmon or orzo. Serve with a light salad or cold white wine for a refreshing meal.