Salmon with Lemon-Herb Orzo & Broccoli
Total Time
25 minutes
Rating
4.8 out of 5 stars
(10)
Ingredients
4 servings
- 1 cup orzo, preferably whole-wheat
- 2 cups chopped broccoli (about 1/2 head)
- 3 tablespoons extra-virgin olive oil, divided
- 1.25 pounds skin-on salmon fillet, cut into 4 portions, patted dry
- 0.5 teaspoon salt, divided
- 0.5 teaspoon ground pepper, divided
- 4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
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Preparation
Step 1
Bring 2 quarts water to a boil in a large saucepan. Add 1 cup orzo and cook according to package directions, adding 2 cups broccoli for the last minute of cooking. Drain and rinse with cold water.
Step 2
Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle the 1 1/4 pounds of salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
Step 3
Whisk 2 tablespoons oil, herbs, 2 teaspoons lemon zest, 1 tablespoon lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
Step 4
Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.
Step 5
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