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Lemon Orzo and Salmon

Lemon Orzo and Salmon: A Wholesome Dinner in One Pan

Lemon Orzo and Salmon is a quick and satisfying dinner solution, combining tender salmon with creamy orzo, kale, and peas.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Orzo
  • 1 cup Dry Orzo couscous or quinoa can be used as alternatives
  • 3 cups Low-sodium Vegetable Broth chicken broth is a great substitute
  • 1 cup Full-fat Coconut Milk heavy cream or cashew milk can be used if needed
For the Vegetables
  • 2 cups Kale spinach can be a milder substitute
  • 1 cup Frozen Peas convenient option
For the Salmon
  • 4 fillets Salmon cod or trout can be used as alternatives
For the Seasoning
  • 1 teaspoon Paprika adds a subtle smoky flavor
  • 1 teaspoon Garlic Powder fresh garlic can be used for stronger taste
  • 1 teaspoon Chili Flakes adjust to taste preference
  • to taste Salt
  • to taste Pepper

Equipment

  • Large Skillet

Method
 

Cooking Steps
  1. Combine paprika, garlic powder, salt, and pepper in a bowl. Rub this mixture over the salmon fillets and let them rest for 5 minutes.
  2. Heat olive oil in a large skillet over medium heat and sear the salmon for 3-4 minutes on each side until cooked through.
  3. Melt butter in the skillet, add diced shallot and crushed garlic, sauté for 2 minutes until fragrant.
  4. Add dry orzo, salt, pepper, chili flakes, and lemon zest, toasting for 2 minutes.
  5. Pour in vegetable broth and coconut milk, add frozen peas and kale, cover, and simmer for 10-12 minutes.
  6. Stir in lemon juice, return the salmon to the pan, cover, and cook for an additional 5-6 minutes.
  7. Serve warm, garnished with fresh parsley and lemon wedges.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible for up to 2 months in individual portions.

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