Description
A bright and elegant dish combining tender orzo and seared salmon, infused with zesty lemon flavors.
Ingredients
Scale
- 1 cup orzo (about 200 g), rinsed and drained
- 2 tablespoons olive oil
- 4 salmon fillets (about 6 oz / 170 g each), skin-on
- 3 tablespoons unsalted butter, room temperature
- 1 small shallot, finely minced
- 2 garlic cloves, thinly sliced
- Zest and juice of 1 large lemon (about 2 tablespoons juice)
- 1 3/4 cups low-sodium chicken or vegetable stock, warmed
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, finely chopped (optional)
- Salt and cracked black pepper to taste
- Lemon slices or wedges for serving
Instructions
- Season the salmon with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Cook salmon skin-side down for 4–5 minutes until skin is crisp and golden; flip and sear for 1 minute. Transfer to a plate.
- Reduce heat to medium, add remaining olive oil and shallot to the skillet; sauté for 1–2 minutes until translucent. Add garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and toast for 1–2 minutes until glossy and nutty. Pour in warm stock and bring to a gentle simmer. Cover and cook for 8–10 minutes, stirring once, until orzo is tender and liquid mostly absorbed.
- Remove from heat, stir in butter, lemon zest, and juice until melted and silky. Season with salt and pepper.
- Nestle the salmon back into the skillet, spoon sauce over, and sprinkle with parsley and dill. Rest for 2 minutes before serving.
Notes
Let the orzo and salmon cool separately for best texture. Reheat gently to maintain quality.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg