Description
Perfectly seared salmon paired with a tangy lemon orzo, creating a light yet satisfying dish. The freshness of lemon and the tender flakes of salmon come together beautifully for a quick and elegant meal.
Ingredients
For the Seared Salmon:
- 4 salmon fillets (6–8 oz each)
- 2 tablespoons olive oil (for searing)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon lemon zest (for garnish)
For the Lemon Orzo:
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- 1 ½ cups chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- ¼ cup freshly grated Parmesan cheese
- Fresh parsley (for garnish)
Instructions
Start by cooking the orzo. In a medium pot, bring 4 cups of water to a boil. Add a pinch of salt and the orzo, stirring occasionally. Cook the orzo for about 8-10 minutes, or until tender but still al dente. Once cooked, drain the orzo and set it aside.
While the orzo is cooking, prepare the lemon sauce. In a large skillet or sauté pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant and golden.
Next, add the chicken or vegetable broth to the pan, stirring to combine. Bring the mixture to a simmer and let it cook for 2-3 minutes to allow the flavors to meld together. Add the lemon zest and juice, and season with salt and pepper to taste. Stir the orzo into the sauce, making sure to coat it evenly. Finish by adding the grated Parmesan cheese and mixing until the cheese has melted into the orzo, creating a creamy, flavorful coating. Keep the orzo warm while you cook the salmon.
While the orzo is cooking, prepare the salmon fillets. Pat them dry with a paper towel to remove excess moisture, which will help them sear better. Season both sides of the fillets with salt, pepper, garlic powder, and dried thyme.
Heat 2 tablespoons of olive oil in a large non-stick skillet or cast iron pan over medium-high heat. Once the pan is hot, add the salmon fillets, skin-side down if applicable. Sear the salmon for 4-5 minutes without moving it, allowing the skin to become crispy and golden brown.
Flip the salmon fillets and cook for an additional 3-4 minutes, or until the internal temperature reaches 145°F (63°C) and the salmon flakes easily with a fork. If the fillets are thicker, you may need to cook them for an additional 2-3 minutes. Remove the salmon from the pan and set it aside on a plate.
To serve, spoon a generous portion of the lemon orzo onto each plate. Place a salmon fillet on top of the orzo. Garnish with a sprinkle of lemon zest and fresh parsley for a burst of color and added flavor. You can also serve the dish with additional lemon wedges on the side for extra citrusy brightness.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 25g