Jazz Up Your Salmon With Zesty Lemon-Herb Orzo

A quick, bright dressing brings it all together.

The brightness from the lemon and herbs kicks it up a notch. Jacob Fox/TCA

By Laura Kanya From EatingWell

Seasoned salmon gets a brief pan-fry and sits on nutty whole-wheat orzo pasta with chopped broccoli. A quick dressing made with bright, citrusy lemon juice and zest, olive oil, and fresh herbs takes this dish from ordinary to extraordinary.

Salmon With Lemon-Herb Orzo and Broccoli

Active Time: 25 minutes

Total Time: 25 minutes

Serves 4

• 1 cup orzo, preferably whole-wheat
• 2 cups chopped broccoli (about 1/2 head)
• 3 tablespoons extra-virgin olive oil, divided
• 1 1/4 pounds skin-on salmon fillet, cut into 4 portions, patted dry
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice

1. Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.

2. Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 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.

3. Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice, and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.

4. Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.

Recipe nutrition per serving: 425 Calories, Total Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Carbohydrates: 32 g, Fiber: 8 g, Total Sugars: 1 g, Protein: 35 g, Sodium: 371 mg, Potassium: 675 mg, Vitamin A: 1308 IU.

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