Description
This Lightened-Up Salmon Orzo Pasta with Lemon is a quick and healthy meal perfect for busy weeknights. Featuring tender pan-seared salmon served over orzo pasta tossed with sautéed garlic, shallots, spinach, fresh dill, and a bright lemony dressing, this dish combines vibrant flavors with nutritious ingredients for a satisfying and wholesome dinner.
Ingredients
Scale
Salmon
- 2 salmon fillets (4-6 ounces each)
- 1 tsp avocado oil
- Salt and pepper, to taste
Orzo Pasta and Vegetables
- 2/3 cup dry orzo
- 2 Tbsp olive oil (divided)
- 2 large cloves garlic, minced
- 1 small shallot, chopped
- 4 cups baby spinach
- 1 lemon (zest and juice)
- 1/4 cup chopped fresh dill
- Salt and pepper, to taste
Instructions
- Prepare Salmon: Brush both sides of the salmon fillets with avocado oil and season with salt and pepper. Set aside while you prepare the pasta and vegetables.
- Cook Orzo: Bring a pot of water to a boil. Add the orzo and cook according to package instructions, about 6-7 minutes, until al dente. Drain the orzo and return it to the warm pot.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the minced garlic and chopped shallot, sautéing for about 2 minutes until fragrant. Add the baby spinach and cook until wilted, approximately another 2 minutes.
- Combine Pasta and Veggies: Transfer the sautéed garlic, shallot, and spinach mixture into the pot with the drained orzo. Add the remaining 1 tablespoon olive oil, lemon juice, lemon zest, chopped dill, and season with salt and pepper. Stir well to combine all flavors.
- Cook Salmon: Reheat the same pan you used for the vegetables until hot enough that a drop of water sizzles. Place the salmon fillets skin-side down and cook for 5-6 minutes, until the sides are mostly opaque. Flip the salmon skin-side up, turn off the heat, and let it cook for an additional 2-3 minutes to ensure it is tender and fully cooked.
- Serve: Divide the lemony orzo pasta mixture between two bowls. Top each with a cooked salmon fillet and serve warm. Enjoy your meal!
Notes
- You can substitute baby spinach with kale or arugula for a different leafy green option.
- Be careful not to overcook the salmon to keep it tender and moist.
- If desired, add a sprinkle of crushed red pepper flakes for a spicy kick.
- This recipe pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
