One-pan Lemon Orzo and Salmon
A vibrant and zesty dish combining lemon, salmon, and orzo, all cooked in one pan for easy cleanup.
Equipment
- Large Skillet
- Sauté Pan
- Measuring Cup
Ingredients
Ingredients
- 4 pieces Salmon Fillets About 6 ounces each, skin-on preferred.
- 1 cup Orzo Pasta Rice-shaped pasta that absorbs flavors well.
- 3 cups Vegetable Broth Low-sodium recommended for better control of salt.
- 2 cups Fresh Spinach Packed, can substitute with other leafy greens.
- 1 lemon Lemon Zest Zest before juicing for concentrated flavor.
- 1/4 cup Lemon Juice Freshly squeezed for best flavor.
- 2 tablespoons Olive Oil Extra virgin preferred for richness.
- 3 cloves Garlic Minced for aromatic depth.
- 1/4 cup Fresh Herbs Chopped dill or parsley recommended.
- to taste Salt and Pepper Basic seasonings to enhance flavors.
Instructions
- 1. Prepare the Ingredients: Rinse salmon fillets, pat dry, and season with salt and pepper. Zest and juice the lemon.
- 2. Heat the Pan: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds.
- 3. Add the Orzo: Stir in uncooked orzo and toast for 2-3 minutes until slightly golden.
- 4. Incorporate the Broth: Add vegetable broth, bring to a gentle boil, then cover and simmer for 10 minutes.
- 5. Prepare the Salmon: In a separate skillet, heat remaining olive oil and cook salmon fillets skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes.
- 6. Add Spinach and Lemon: Once orzo is tender, stir in spinach, lemon zest, and lemon juice. Season with salt and pepper.
- 7. Plate the Dish: Serve orzo mixture topped with salmon fillets and garnish with fresh herbs.
- 8. Enjoy: Serve warm and savor the flavors.
Notes
For variations, consider using different proteins, vegetables, or grains. Adjust cooking times as needed.