Why Make This Recipe
Mediterranean Salmon with Lemon Orzo is a delightful dish that brings the fresh flavors of the Mediterranean right to your table. This recipe combines tender salmon fillets with zesty lemon-infused orzo pasta and nutritious spinach, making it a well-balanced meal that’s full of flavor. It’s simple to prepare, perfect for busy weeknights, and impresses guests at dinner parties.
How to Make Mediterranean Salmon with Lemon Orzo
Ingredients
- 4 salmon fillets
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cups vegetable broth or water
- 2 cups spinach
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- In a large skillet, heat olive oil over medium-high heat. Season salmon fillets with salt, pepper, and garlic powder.
- Add salmon fillets to the skillet and cook for 4-5 minutes on each side until cooked through. Remove and set aside.
- In the same skillet, add orzo and stir for about 1 minute.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes or until orzo is tender.
- Stir in lemon zest, lemon juice, and spinach, cooking until spinach wilts.
- Return salmon to the skillet, allowing it to heat through.
- Serve warm, garnished with fresh parsley.
How to Serve Mediterranean Salmon with Lemon Orzo
Serve this dish warm, with the salmon placed atop a bed of lemon orzo and spinach. You can also add a slice of lemon on the side for an extra burst of freshness. This meal pairs nicely with a light salad or steamed vegetables, enhancing the Mediterranean experience.
How to Store Mediterranean Salmon with Lemon Orzo
To store leftovers, let the dish cool completely. Place the salmon and orzo in an airtight container and refrigerate for up to 2 days. When ready to eat, reheat gently in the microwave or on the stove, adding a splash of water to help restore moisture.
Tips to Make Mediterranean Salmon with Lemon Orzo
- For a crispy salmon skin, sear the fillets skin-side down for the first few minutes before flipping.
- Feel free to add other vegetables, such as cherry tomatoes or bell peppers, to the orzo for added flavor and color.
- If you don’t have orzo, you can substitute with another small pasta, like couscous or quinoa.
Variation
You can easily switch up the recipe by using a different type of fish, like trout or cod. Additionally, for a vegetarian version, replace the salmon with chickpeas or tofu, which will also complement the lemon orzo well.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon. Just ensure it’s fully thawed before cooking for even cooking.
2. Is there a gluten-free option for orzo?
Yes, there are gluten-free orzo alternatives made from rice or quinoa that you can use.
3. How can I make this dish spicier?
You can add a pinch of red pepper flakes or a dash of hot sauce to the orzo for some additional heat.
Mediterranean Salmon with Lemon Orzo
Ingredients
For the salmon
- 4 pieces salmon fillets Fresh or thawed from frozen
- 2 tablespoons olive oil For cooking
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
For the orzo
- 1 cup orzo pasta
- 2 cups vegetable broth or water
- 2 cups spinach
- 1 whole lemon Zested and juiced
Instructions
Cooking the Salmon
- In a large skillet, heat olive oil over medium-high heat.
- Season salmon fillets with salt, pepper, and garlic powder.
- Add salmon fillets to the skillet and cook for 4-5 minutes on each side until cooked through.
- Remove salmon and set aside.
Cooking the Orzo
- In the same skillet, add orzo and stir for about 1 minute.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for about 10 minutes or until orzo is tender.
- Stir in lemon zest, lemon juice, and spinach, cooking until spinach wilts.
Final Assembly
- Return salmon to the skillet, allowing it to heat through.
- Serve warm, garnished with fresh parsley.