Salmon with Lemon Orzo and Spinach
A comforting weeknight dinner featuring salmon cooked in olive oil, served with lemony orzo pasta and fresh spinach.
Ingredients
Main Ingredients
- 2 fillets salmon fillets Fresh or frozen salmon can be used.
- 1 cup orzo pasta
- 2 cups chicken broth Can substitute with vegetable broth for a vegetarian option.
- 1 whole lemon Zested and juiced.
- 2 tablespoons olive oil Extra virgin olive oil recommended.
- 1 clove garlic Minced.
- to taste Salt and pepper For seasoning.
- Fresh parsley For garnish.
Instructions
Cooking
- In a large skillet, heat the olive oil over medium heat.
- Season the salmon fillets with salt and pepper, then place them in the skillet. Cook for about 4-5 minutes on each side until cooked through. Remove 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 chicken broth to the skillet. Bring to a boil, then reduce heat to a simmer.
- Cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the liquid.
- Stir in the lemon juice and zest, allowing the vibrant flavors to meld together.
- Flake the salmon into large pieces, and gently fold it into the orzo mixture.
- Garnish with fresh parsley before serving.
Notes
You can prepare the orzo ahead of time and store it in the refrigerator for up to 2 days before adding the salmon. Feel free to substitute the salmon with any other fish or seafood.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 30gFat: 20gSaturated Fat: 3gSodium: 500mgFiber: 2gSugar: 1g
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