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Mediterranean Salmon with Lemon Orzo

Enjoy a quick and flavorful Mediterranean dish featuring salmon and creamy orzo, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 fillets salmon fillets Fresh or frozen
  • 1 cup orzo pasta Can substitute with quinoa or brown rice
  • 2 cups vegetable broth
  • 1 whole lemon (zested and juiced) Adjust zest and juice to taste
  • 2 tablespoons olive oil
  • 1 clove garlic (minced) Toasting garlic enhances flavor
  • Salt and pepper to taste
  • Fresh parsley for garnish

Method
 

Cooking
  1. In a large skillet, heat olive oil over medium heat.
  2. Season the salmon fillets with salt and pepper and sear until cooked through, about 4-5 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 30 seconds.
  4. Add orzo and vegetable broth, stirring well to combine.
  5. Bring to a boil, then reduce heat and simmer until the orzo is al dente, about 10-12 minutes.
  6. Stir in lemon zest and juice.
  7. Flake the cooked salmon and gently fold it into the orzo mixture.
  8. Serve warm, garnished with fresh parsley.

Notes

Store leftovers in the fridge for up to 3 days in an airtight container. Reheat gently to keep orzo creamy. You can also prep everything except the salmon in advance.