Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil, plus extra for drizzling
- 2 cloves garlic, minced
- 1 pound salmon fillets (skin-on or skinless, your choice)
- 1 lemon, zested and juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup grated Parmesan cheese (optional, but adds a lovely richness)
- 2 cups low-sodium chicken or vegetable broth
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- 1 cup baby spinach or arugula (optional, for a fresh green boost)
If you’re looking to switch things up, you can swap the salmon for other firm fish like cod or trout. For a vegetarian version, try replacing the salmon with pan-seared tofu or chickpeas. And if you don’t have Parmesan on hand, a sprinkle of nutritional yeast can add that cheesy flavor without dairy.
Instructions
- Start by heating 2 tablespoons of olive oil in a large skillet over medium heat. While the oil warms, pat your salmon dry with paper towels and season both sides with salt and pepper.
- Place the salmon fillets skin-side down (if using skin-on) in the skillet. Cook for about 4-5 minutes per side, depending on thickness, until the fish is opaque and flakes easily. Remove from the pan and set aside. A little tip from my kitchen: don’t rush flipping the salmon—it’s worth waiting for that perfect crispy edge.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the orzo and stir to coat it in the flavorful oil and garlic.
- Add the chicken or vegetable broth along with the lemon zest and juice. Stir well, bring to a simmer, and cook until the orzo is tender and most of the liquid is absorbed—about 8-10 minutes. This is where that magic happens, as the orzo soaks up the bright lemony broth.
- If using, stir in the baby spinach or arugula during the last minute of cooking until wilted.
- Remove the skillet from the heat and stir in the chopped parsley and Parmesan cheese. Taste and adjust seasoning with salt, pepper, or a pinch of red pepper flakes if you want a touch of heat.
- Serve the orzo topped with the warm salmon fillets, and drizzle a little extra olive oil on top for shine and flavor. Watching my family dig into this, I love seeing their faces light up—it’s like sharing a little piece of my own kitchen story with them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International