Mediterranean Salmon with Lemon Orzo
A delightful dish that combines tender salmon fillets with zesty lemon-infused orzo pasta and nutritious spinach, making it a well-balanced meal that's full of flavor.
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.
Notes
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. 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.