Description
Zesty lemon orzo with seared salmon brings Mediterranean flavors dancing across your plate. Delicate salmon nestles atop herbed orzo, offering a perfect balance of bright citrus and rich seafood that promises pure culinary delight you’ll savor to the last bite.
Ingredients
Scale
Main Protein:
- 4 salmon fillets (about 6 ounces/170 grams each)
Pasta and Base Ingredients:
- 1 cup orzo pasta
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups chicken or vegetable stock
Finishing and Flavor Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup heavy cream
- Zest and juice of 1 lemon
- 1 cup baby spinach
- 1/4 cup grated Parmesan cheese
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Prepare salmon fillets by seasoning with salt and pepper. Heat olive oil in a large skillet over medium-high heat at 375°F.
- Sear salmon for 3-4 minutes per side until golden and cooked through, creating a crispy exterior. Transfer to a plate and set aside.
- Reduce skillet heat to medium. Melt butter and sauté diced onions until translucent and soft, approximately 2-3 minutes.
- Add minced garlic and cook until aromatic, about 30 seconds, being careful not to burn.
- Introduce orzo to the skillet, toasting for 1-2 minutes to enhance nutty flavor and develop golden edges.
- Pour chicken stock and heavy cream into the skillet. Simmer while stirring occasionally for 10-12 minutes until orzo reaches tender consistency.
- Incorporate lemon zest, fresh lemon juice, and chopped spinach. Stir until spinach wilts and becomes vibrant green.
- Fold in grated Parmesan cheese, allowing it to melt and create a creamy texture. Season with additional salt and pepper as needed.
- Gently place seared salmon back into the skillet, nestling it into the orzo mixture. Warm for 2-3 minutes to ensure even heating.
- Finish by sprinkling fresh chopped parsley over the dish. Serve immediately while hot and creamy.
Notes
- Ensure salmon is at room temperature before cooking to promote even searing and prevent overcooking.
- Use freshly grated Parmesan for maximum flavor complexity and smoother melting into the orzo.
- Consider using low-sodium stock to control salt levels and allow more precise seasoning during cooking.
- For gluten-free adaptation, substitute orzo with quinoa or cauliflower rice while maintaining similar cooking techniques.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 672
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 42 g
- Saturated Fat: 18 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 145 mg