Seared Salmon with Zesty Lemon Orzo
This dish features perfectly seared salmon fillets paired with a bright and flavorful lemon orzo. It's a quick and easy meal that delivers on both taste and elegance.
Equipment
- Paper towels
- Large non-stick or cast-iron skillet
Ingredients
Main Ingredients
- 6 ounces Salmon fillets About 6 ounces each, skin on or off. Wild-caught sockeye or Atlantic salmon works wonderfully.
- Orzo pasta Sometimes called "risoni," this rice-shaped pasta cooks quickly and absorbs flavors beautifully.
- Lemons You'll need both the zest and the juice for that signature zesty punch.
- Fresh parsley Don't skip this! It adds a pop of color and fresh, herbaceous flavor.
- Garlic minced, for a subtle aromatic base in the orzo.
- Olive oil For searing the salmon and tossing the orzo.
- Butter A touch of butter adds richness to the orzo.
- Chicken or vegetable broth For cooking the orzo, adding more flavor than just water.
- Salt and freshly ground black pepper To season both the salmon and the orzo, enhancing all the natural flavors.
Instructions
Cooking Steps
- Pat salmon fillets dry and season generously with salt and pepper.
- Sear salmon in olive oil for 4-6 minutes skin-side down, then flip and cook for another 3-5 minutes until done.
- Remove salmon and add orzo to the same skillet; toast for 1-2 minutes, then add broth and cook until al dente.
- Stir in lemon zest, lemon juice, garlic, butter, and parsley into the cooked orzo, then season to taste.
- Serve the lemon orzo with seared salmon, garnished with fresh parsley and a lemon wedge if desired.
Notes
For extra flavor, you can marinate the salmon in lemon juice and herbs for 15 minutes before searing. Adjust the cooking time for salmon based on thickness and desired doneness. The orzo soaks up flavor, so don't be shy with the lemon and parsley for a vibrant taste.