Seared Salmon with Zesty Lemon Orzo
This recipe features perfectly seared salmon fillets paired with a vibrant and zesty lemon orzo, creating a light yet satisfying meal.
Equipment
- medium saucepan
- paper towels
- large non-stick skillet
Ingredients
Salmon
- 2 (6-ounce) salmon fillets skin-on or off
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Zesty Lemon Orzo
- 1 tablespoon olive oil
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 3 cups chicken or vegetable broth warm is best
- 1 lemon zested and juiced
- 1/4 cup freshly chopped fresh parsley
- Salt and freshly ground black pepper to taste
Optional Garnish
- lemon wedges Extra
- Fresh dill sprigs
Instructions
Start the Orzo
- Heat 1 tablespoon of olive oil in a medium saucepan over medium heat, then add the orzo and toast for 1-2 minutes until lightly golden, stirring constantly.
Cook the Orzo
- Pour in warm broth, bring to a simmer, then reduce heat to low, cover, and cook for 10-12 minutes until tender, stirring occasionally.
Prepare the Salmon
- While the orzo cooks, pat salmon fillets dry with paper towels and season generously with salt and pepper on both sides.
Sear the Salmon
- Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat, then place salmon skin-side down and cook for 4-5 minutes until crispy and golden brown.
Finish Salmon & Orzo
- Flip the salmon and cook for another 3-5 minutes until cooked through. Remove orzo from heat, stir in butter, lemon zest, lemon juice, and parsley, then season with salt and pepper.
Serve
- Divide the zesty lemon orzo among serving plates, top with seared salmon, and garnish with extra lemon wedges and fresh dill if desired.
Notes
For crisper salmon skin, ensure the fillets are very dry before searing. Do not overcrowd the pan. Adjust lemon juice and salt to taste in the orzo for your preferred level of zestiness.