Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 1 cup orzo pasta
- 2 tablespoons olive oil
- Juice and zest of 1 large lemon
- 2 cloves garlic, minced
- 2 cups chicken or vegetable broth
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- Optional: red pepper flakes for a spicy kick
Instructions
- Pat the salmon fillets dry and season with salt, pepper, and lemon zest. Heat a tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon skin-side down for about 4 minutes per side until crispy and cooked through. Remove and set aside.
- In the same skillet, add minced garlic and cook for 30 seconds until fragrant. Pour in broth and bring to a boil. Stir in the orzo, lower the heat, and simmer uncovered for 8-10 minutes until tender and liquid is absorbed, stirring occasionally.
- Stir in lemon juice, lemon zest, and chopped parsley. Season with salt, pepper, and red pepper flakes if desired. Return the salmon to the skillet to reheat slightly and meld flavors. Serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stovetop with a splash of water or broth to maintain moisture. For best freshness, consume within 48 hours.
- For added flavor, sprinkle feta cheese or toasted pine nuts on top before serving. Pair with a fresh green salad or steamed vegetables for a complete, nutrient-rich meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing, simmering
- Cuisine: Healthy Seafood
- Diet: Gluten-Free (if using gluten-free orzo), Low-Carb (if substituting with cauliflower rice)
Nutrition
- Serving Size: 1 fillet with orzo
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg