Description
A delightful one-pan meal featuring tender salmon and flavorful orzo pasta, perfect for spring.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound salmon fillets
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 2 cups low-sodium chicken broth
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1 lemon, zested and juiced
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Instructions
- In a large skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and black pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes, until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes or until cooked through. Remove the salmon from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the orzo and stir for 1 minute to toast it lightly.
- Pour in the chicken broth and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the cherry tomatoes, spinach, lemon zest, and lemon juice. Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
- Flake the cooked salmon into large pieces and gently fold it into the orzo mixture.
- Garnish with chopped parsley before serving.
Notes
- For added flavor, consider marinating the salmon in lemon juice and herbs for 30 minutes before cooking.
- Swap out the spinach for kale or arugula for a different green, or add in some asparagus or peas for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg