Description
This Salmon with Lemon Orzo is a refreshing, vibrant dish featuring flaky salmon over a bed of creamy, lemony orzo pasta. Fresh herbs, garlic, and lemon zest bring out the natural flavors of the salmon, making this dish both comforting and elegant. It’s perfect for a family dinner or a special occasion!
Ingredients
Units
Scale
For the Salmon:
- 4 salmon fillets (4–6 oz each)
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 lemon, sliced for garnish
- Fresh parsley or dill, for garnish (optional)
For the Lemon Orzo:
- 1 cup orzo pasta
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 cup chicken or vegetable broth
- 1/2 cup heavy cream (or substitute with milk for a lighter option)
- Zest and juice of 1 lemon
- Salt and pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
Instructions
Cook the Salmon:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
- Rub each salmon fillet with olive oil, then season with salt and pepper.
- Place the salmon fillets on the prepared baking sheet and bake for 12–15 minutes, or until the salmon is cooked through and flakes easily with a fork. Set aside and keep warm.
2. Prepare the Lemon Orzo:
- While the salmon is baking, bring a pot of salted water to a boil and cook the orzo according to package instructions. Drain and set aside.
- In a large skillet, heat the butter and olive oil over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
- Stir in the cooked orzo, chicken or vegetable broth, heavy cream, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Cook, stirring frequently, until the mixture is creamy and well combined, about 3–4 minutes. Stir in the Parmesan cheese and fresh parsley.
3. Serve:
- Plate the orzo on each serving dish, and place a salmon fillet on top.
- Garnish with lemon slices and extra parsley or dill if desired. Serve immediately.
Notes
- For added flavor, pan-sear the salmon for 2–3 minutes on each side before baking.
- Substitute spinach or arugula for extra greens; simply stir into the orzo during the last minute of cooking.