Description
Lemon Salmon Orzo Skillet is a vibrant, one-pan meal that brings together succulent salmon fillets, creamy orzo pasta, and fresh vegetables, all brightened by zesty lemon juice. This dish is perfect for busy weeknights or special occasions, offering a delightful balance of flavors and textures in just 30 minutes. With its colorful presentation and comforting taste, it’s sure to impress your family or guests.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 cup orzo pasta
- 2 tbsp fresh lemon juice
- 2 cups low-sodium vegetable broth
- 1 cup fresh spinach
- 1 cup cherry tomatoes, halved
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, minced
Instructions
- Prepare the ingredients by chopping cherry tomatoes and mincing garlic.
- Cook the orzo in boiling salted water according to package instructions until al dente; drain and set aside.
- In a large skillet over medium heat, heat olive oil. Add minced garlic and halved cherry tomatoes; sauté for about 3 minutes until fragrant.
- Stir in spinach until wilted, then add vegetable broth and lemon juice. Simmer for about 5 minutes to meld flavors.
- Gently place salmon fillets in the skillet, cover, and cook for 6-8 minutes until cooked through.
- Add cooked orzo back to the skillet and season with salt and pepper; toss everything together until well combined. Serve warm with an extra drizzle of olive oil and a squeeze of lemon juice.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: - Season the salmon with herbs like dill or basil before cooking for added flavor. - Swap orzo for quinoa or rice if desired for a different texture. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat gently with a splash of broth.