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- 2 salmon fillets, skin removed - 1 cup orzo pasta - 4 cups low-sodium vegetable broth - Juice and zest of 1 lemon - 2 cloves garlic, minced - 1 cup cherry tomatoes, halved - 2 cups baby spinach - 3 tablespoons olive oil - Fresh dill or parsley for garnish (optional) This dish shines with fresh and vibrant ingredients. The salmon fillets are the star, bringing rich flavor and healthy fats. Orzo pasta adds a delightful texture and heartiness. Using low-sodium vegetable broth keeps the base light and allows the other flavors to pop. Lemon juice and zest brighten the dish, giving it a zesty kick. Garlic adds depth, making every bite savory. Cherry tomatoes burst with sweetness, balancing the dish beautifully. Fresh baby spinach not only adds color but also boosts nutrition. Olive oil enriches the flavors and keeps everything moist. A sprinkle of dill or parsley at the end makes for a lovely presentation. This ingredient list ensures you create a meal that is not only tasty but also visually appealing. Each component plays a role in making One Skillet Salmon Lemon Orzo a dish you will want to make again and again! {{ingredient_image_1}} First, heat 2 tablespoons of olive oil in a large skillet over medium heat. While the oil warms, season the salmon fillets with salt and pepper. Once the oil is hot, place the salmon in the skillet, skin-side down. Cook for 4-5 minutes on each side until the salmon is cooked through and has a nice golden color. Then, remove the salmon from the skillet and set it aside. In the same skillet, add 1 tablespoon of olive oil and the minced garlic. Cook the garlic for about 1 minute until it smells great. Next, add the orzo pasta to the skillet. Stir the orzo for 1-2 minutes. This toasting method makes the orzo extra tasty. Now, pour in the vegetable broth, lemon juice, and lemon zest. Bring this mix to a gentle simmer. Cook for about 10-12 minutes, stirring often. You want the orzo to be tender and soak up most of the broth. After that, stir in the cherry tomatoes and baby spinach. Cook for 2-3 minutes until the spinach wilts and the tomatoes soften. Finally, flake the cooked salmon into large chunks and gently fold it into the skillet with the orzo and veggies. Adjust the seasoning with more salt and pepper if needed. How to achieve perfect salmon To cook salmon well, use medium heat. Start with skinless fillets. Season with salt and pepper. Heat two tablespoons of olive oil in a skillet. Place salmon in the oil and cook for four to five minutes on each side. Look for a golden color and flaky texture. Remove it when it’s cooked through but still moist. Best way to cook orzo Orzo cooks like rice, but with a twist. First, toast it in olive oil with minced garlic for one to two minutes. This step adds a nice flavor. Then, add broth and lemon juice. Stir it well and let it simmer for ten to twelve minutes. This keeps the orzo soft and full of taste. Adjusting seasoning Taste is key. Always taste your dish before serving. If it needs a boost, add more salt or pepper. A touch of lemon juice can also brighten the flavors. Don’t be afraid to tweak it until it feels just right. Using fresh vs. dried herbs Fresh herbs bring a bright flavor. I recommend using fresh dill or parsley for this dish. If you don’t have fresh herbs, dried ones work too. Just use less, as dried herbs are stronger. Add them at the end of cooking to keep their flavor. Plating ideas Serve this dish in shallow bowls. This gives it a cozy look. Use a spoon to gently place orzo, spinach, and salmon together. It makes it easy to see all the colorful ingredients. Garnishing tips Garnish your dish with fresh herbs. A sprinkle of dill or parsley adds color. Include a lemon wedge on the side for a fresh touch. This not only looks good but also adds more flavor when squeezed over the dish. Pro Tips Fresh Ingredients: Always use fresh salmon and seasonal vegetables for the best flavor and nutrition. Lemon Zest Magic: Don't skip the lemon zest; it adds a vibrant aroma and enhances the overall zestiness of the dish. Toasting Orzo: Toasting the orzo in the skillet for a minute or two before adding liquid brings out a nutty flavor. Perfect Spinach: Add the spinach towards the end of cooking to retain its bright color and nutrients. {{image_2}} - Alternative fish options: You can swap salmon for trout or cod. Both fish cook well and offer great taste. If you prefer something meatier, try chicken breast. - Gluten-free orzo options: If you need a gluten-free dish, try rice or quinoa instead of orzo. These grains absorb flavors nicely and create a hearty meal. - Adding different vegetables: You can mix in bell peppers, zucchini, or asparagus. Each veggie brings its own flavor and color to the dish. - Spices and seasoning alternatives: If you want to change the taste, try adding paprika, oregano, or red pepper flakes. These spices can give your dish a unique twist. - Make-ahead storage: You can prepare the orzo and veggies ahead of time. Store them in an airtight container in the fridge for up to three days. Just add the salmon when you're ready to serve. - Freezing suggestions: If you want to freeze your dish, let it cool first. Place it in a freezer-safe container. It will last up to three months. When ready to eat, thaw it overnight in the fridge and reheat. To store leftovers, let the dish cool down first. Place the salmon lemon orzo in an airtight container. This keeps it fresh and safe. You can store it in the fridge for up to three days. If you want to enjoy it later, eat it within this time frame for the best taste. For freezing, use a freezer-safe container. Make sure to leave some space for the dish to expand. You can freeze the salmon lemon orzo for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it gently in a skillet over low heat. Add a splash of broth or water to help it warm evenly. Always follow food safety tips. Wash your hands before cooking and after handling raw fish. If the dish smells off or changes color, it may be spoiled. Throw it away if you see any signs of spoilage. Enjoy your meals safely! Yes, you can use frozen salmon. Just make sure to thaw it first. Place the salmon in the fridge overnight. If you are short on time, you can also run it under cold water. When cooking, add a couple of minutes to the cooking time. This way, you still get that nice golden crust. Tips for cooking with frozen fish: - Pat the salmon dry after thawing. This helps it brown better. - Season it well with salt and pepper for flavor. - Cook it on medium heat to ensure it cooks evenly. Orzo is a type of pasta that looks like rice. It’s made from wheat and is very versatile in dishes. You can cook orzo in boiling water, just like other pasta. It usually takes about 8-10 minutes to cook until it’s tender. Explanation and cooking methods: - Use a big pot of salted water for boiling. - Stir the orzo occasionally to prevent sticking. - Drain it and toss it with a bit of olive oil to keep it from clumping. You can tell when salmon is done by looking at its color and texture. It should be opaque and flake easily with a fork. The internal temperature should reach 145°F (63°C). Signs of perfectly cooked salmon: - The flesh turns from bright pink to pale pink. - It should not look raw in the center. - Press it gently; it should feel firm but not hard. This blog post shared a simple recipe for salmon with orzo. I guided you through each ingredient and preparation step. We covered tips for perfect cooking and flavor boosts. You learned about variations and meal prep, too. As you try this dish, remember to experiment with flavors and ingredients. With practice, you'll create a tasty, healthy meal that you love. Enjoy the cooking process and share your tasty results!

Zesty One Skillet Salmon Lemon Orzo

A flavorful and easy one-skillet dish featuring salmon, orzo pasta, and fresh vegetables, all brightened with lemon.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 350 kcal

Ingredients
  

  • 2 fillets salmon, skin removed
  • 1 cup orzo pasta
  • 4 cups low-sodium vegetable broth
  • 1 lemon juiced and zested
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved
  • 2 cups baby spinach
  • 3 tablespoons olive oil
  • to taste salt and pepper
  • optional fresh dill or parsley for garnish

Instructions
 

  • In a large skillet, heat 2 tablespoons of olive oil over medium heat. Season the salmon fillets with salt and pepper, then place them in the skillet, skin-side down (if applicable). Cook for about 4-5 minutes on each side until cooked through and golden. Remove the salmon from the skillet and set aside.
  • In the same skillet, add an additional tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
  • Add the orzo pasta to the skillet and stir to coat it in the garlic oil for about 1-2 minutes, allowing it to toast slightly.
  • Pour in the vegetable broth, lemon juice, and lemon zest. Bring the mixture to a gentle simmer and cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and has absorbed most of the broth.
  • Once the orzo is cooked, add the cherry tomatoes and baby spinach, stirring to incorporate. Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.
  • Flake the cooked salmon into large chunks and gently fold it into the skillet with the orzo and vegetables.
  • Taste and adjust seasoning with additional salt and pepper if needed.
  • Remove from heat, and let it sit for a couple of minutes before serving.

Notes

Serve in bowls garnished with fresh dill or parsley and an extra lemon wedge.
Keyword easy dinner, one skillet, orzo, salmon