Description
A quick and elegant one-pan meal featuring tender salmon fillets and zesty lemon orzo in a creamy sauce.
Ingredients
- Salmon fillets, skin on or off
- Orzo pasta
- Olive oil
- Garlic, minced
- Shallots or onion, finely chopped
- Chicken or vegetable broth
- Heavy cream or Greek yogurt
- Fresh lemon juice and zest
- Parmesan cheese, grated
- Fresh herbs (such as parsley or dill)
- Salt and black pepper
Instructions
- Season the salmon fillets with salt and pepper and set aside.
- Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down first, until golden, then flip briefly until just cooked through. Transfer salmon to a plate.
- In the same skillet, add more oil if needed and sauté garlic and shallots until fragrant and translucent.
- Pour in the orzo and toast it gently for a minute or two, stirring to coat.
- Add broth, bring to a simmer, and cook until the orzo is tender and most liquid is absorbed, stirring occasionally.
- Stir in heavy cream (or Greek yogurt), lemon juice and zest, and Parmesan until creamy. Season to taste.
- Nestle the salmon fillets back into the orzo, spooning some sauce over the tops, and let everything warm together for a couple of minutes.
- Garnish with fresh herbs and serve directly from the skillet.
Notes
- Herb swaps: Use dill for a fresh note, or try parsley or chives.
- Cream alternative: Use Greek yogurt instead of cream for a tangy twist, but loosen with a splash of broth.
- Veggie boost: Add spinach or asparagus for color and nutrition.
- Lemon twist: Top with a lemon slice or extra lemon juice for more zing.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently with a splash of broth to refresh the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
