Ingredients
- 4 fillets salmon (5–6 oz each), skin-on preferred
- 1.5 tsp kosher salt, divided
- 0.75 tsp black pepper
- 0.5 tsp paprika or oregano
- 2 tbsp extra-virgin olive oil, divided
- 1.5 cups orzo pasta (285 g)
- 2 cloves garlic, minced
- 3.5–4 cups low-sodium chicken or vegetable broth, warmed
- 1 lemon, zest of
- 2–3 tbsp lemon juice
- 3 cups baby spinach (90 g)
- 2–3 tbsp Greek yogurt or 1/4 cup light cream
- 2 tbsp dill or parsley, chopped
- 0.25 cup grated Parmesan (optional)
- 1 tbsp capers (optional)
- 1 cup corn (optional, for creamed-corn variant)
Equipment
- 12-inch skillet
- microplane
- Instant-read thermometer
- Wooden spoon or spatula
- knife and cutting board
Method
- Season salmon with 1/2 tsp salt, 1/4 tsp pepper, and paprika or oregano.
- Heat 1 tbsp olive oil in a large skillet over medium-high. Sear salmon skin-side down 4–5 minutes; flip 1–2 minutes until 125–130°F. Set aside.
- Add remaining 1 tbsp oil. Toast orzo 1–2 minutes; add garlic and cook 30 seconds.
- Stir in warm broth, lemon zest, and 1/2 tsp salt. Simmer 8–10 minutes until creamy and al dente, adding broth as needed.
- Off heat, stir in spinach to wilt, yogurt (or cream), lemon juice, herbs, and Parmesan/capers if using. Season to taste.
- Nestle salmon on top of orzo and serve with extra lemon.
Nutrition
Calories: 560kcalCarbohydrates: 46gProtein: 41gFat: 22gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 105mgSodium: 700mgPotassium: 780mgFiber: 3gSugar: 3gVitamin A: 2800IUVitamin C: 12mgCalcium: 110mgIron: 3mg
Notes
Creamed Corn Orzo: Stir in 1 cup corn with spinach and 2 tbsp cream. Sheet Pan Salmon: Roast at 400°F/205°C for 10–12 minutes while the orzo cooks. Whole-wheat orzo: Add liquid and time as needed. Equipment: 12-inch skillet, microplane, instant-read thermometer.
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