Description
This quick and flavorful Mediterranean-inspired dish features tender seared salmon fillets served over creamy lemon orzo with fresh spinach and parmesan cheese. Perfect for busy weeknights or a fancy dinner with friends!
Ingredients
Units
Scale
For the Salmon:
- 4 salmon fillets (skinless, ~6 oz each)
- 2 tablespoons olive oil (for searing)
- Salt and pepper, to taste
- 1 teaspoon garlic powder (or Italian seasoning)
For the Lemon Orzo:
- 2 tablespoons butter (for sautéing)
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- 1/4 cup white wine (for deglazing)
- 2 1/2 cups chicken broth (or vegetable broth for vegetarian option)
- 1 1/2 cups orzo pasta
- 1/2 cup heavy cream (for a creamy texture)
- 1/2 cup grated parmesan cheese (plus more for garnish)
- 1 tablespoon fresh lemon juice (or to taste)
- 2 cups fresh baby spinach, packed
Optional Add-ins:
- 1/2 cup diced bell peppers (for extra veggies)
- 1/2 cup cherry tomatoes, halved (optional)
For Garnish:
- 1 teaspoon lemon zest (optional)
- 2 tablespoons fresh parsley, chopped
Instructions
- Sear the Salmon:
Season the salmon fillets with salt, pepper, and garlic powder (or Italian seasoning).
Heat a large skillet over medium-high heat and add olive oil.
Once the oil is hot, place the salmon fillets in the pan.
Sear for 2 minutes per side, until golden and crispy on the outside.
Remove salmon from the pan and set aside. - Make the Lemon Orzo:
In the same skillet, melt butter over medium heat.
Add garlic and shallots, sautéing until fragrant (1-2 minutes).
Pour in white wine to deglaze the pan, scraping up any browned bits.
Add orzo pasta and stir to coat in the buttery mixture.
Pour in chicken broth, bring to a simmer, and cook for 10-12 minutes, stirring occasionally, until orzo is tender.
Stir in heavy cream, parmesan cheese, and lemon juice.
Add baby spinach and cook for 1-2 minutes, until wilted. - Assemble & Serve:
Return the seared salmon fillets to the pan, nestling them into the orzo.
Let everything warm together for 1-2 minutes.
Garnish with lemon zest, fresh parsley, and extra parmesan cheese.
Serve immediately and enjoy!
Notes
- Salmon Selection: Use fresh or thawed wild-caught salmon for the best flavor and texture. If using frozen salmon, ensure it’s fully thawed and patted dry before searing.
- Orzo Cooking Tip: Stir occasionally while simmering to prevent the orzo from sticking to the pan. If it thickens too much, add extra broth or water for a creamy consistency.
- White Wine Substitute: If you prefer not to use wine, replace it with extra broth and a teaspoon of white vinegar or lemon juice for acidity.
- Extra Vegetables: Add cherry tomatoes, bell peppers, or mushrooms for extra flavor and nutrients.
- Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on low heat with a splash of broth to restore the creamy texture.
Nutrition
- Serving Size: fillet + ¾ cup orzo mixture per serving).
- Calories: 425 kcal per serving
- Sugar: 2g
- Sodium: 450mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg