salmon orzo
one pan.
- prep
- 10 min
- cook
- 20 min
- total
- 30 min
- serves
- 2
intro
ingredients
- 1 tbsp oil
- 2 salmon fillets
- salt + black pepper, to taste
- ½ tbsp butter
- 2 garlic cloves, minced
- 1 shallot, minced
- ½ cup orzo
- 1 cup vegetable broth
- 1 cup fresh spinach
- 1 tsp lemon juice
- ½ cup freshly grated Parmesan
for serving
- fresh parsley
- lemon slices
let's make it
- 01
heat oil in a skillet over medium heat. season the salmon with salt + black pepper, then pan-fry until cooked through. remove from the skillet and set aside
- 02
add the butter, garlic + shallot to the same skillet and sauté until fragrant. deglaze the pan with a splash of the vegetable broth
- 03
stir in the orzo and let it toast for ~2 minutes
- 04
add the remaining vegetable broth and simmer for 8–10 minutes, stirring occasionally, until the orzo is cooked and the broth is absorbed
- 05
add the spinach + lemon juice and stir until the spinach is fully wilted
- 06
stir in the freshly grated Parmesan until creamy
- 07
nestle the salmon back into the orzo and simmer for another 1–2 minutes. finish with parsley + lemon slices & enjoy
notes
- — keep an eye on the orzo toward the end — you want it creamy, not completely dried out.
