Description
This Lightened-Up Salmon Orzo Pasta with Lemon is a fresh and healthy dish featuring perfectly seared salmon fillets atop flavorful orzo pasta mixed with sautéed spinach, garlic, and shallots, brightened with lemon zest, juice, and fresh dill. It’s a quick and satisfying meal perfect for a nutritious weeknight dinner.
Ingredients
Scale
Salmon
- 2 4-6 ounce salmon fillets
- 1 tsp avocado oil (good for high heat cooking)
- Salt and pepper, to taste
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 (see notes for other veggie ideas!)
- 1 lemon (zest and juice)
- 1/4 cup chopped fresh dill
- Salt and pepper, to taste
Instructions
- Prepare the salmon: Bring a pot of water to a boil for the orzo. Brush the salmon fillets on both sides with avocado oil and season generously with salt and pepper. Set the salmon aside while you prepare the pasta.
- Cook the orzo: Once the water is boiling, add the orzo and cook according to the package directions, about 6-7 minutes until tender. Drain the orzo and return it to the warm pot to keep it ready for mixing.
- Sauté aromatics and spinach: 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. Then add the baby spinach and cook for another 2 minutes until wilted and tender.
- Combine orzo and veggie mixture: Transfer the sautéed garlic, shallot, and spinach mixture into the pot with drained orzo. Add the remaining tablespoon of olive oil, lemon juice, lemon zest, chopped fresh dill, and season with salt and pepper. Stir everything together thoroughly to combine all the flavors.
- Cook the salmon: Reheat the pan used for sautéing until it’s hot enough that a drop of water sizzles on contact. Place the salmon fillets skin side down and cook for 5-6 minutes, depending on thickness. The edges should become opaque. Flip the salmon skin side up, turn off the heat, and let cook for another 2-3 minutes until fully cooked but still tender inside. Check doneness by slicing into the thickest part.
- Serve: Divide the lemony spinach orzo mixture evenly between two bowls. Top each bowl with a cooked salmon fillet. Enjoy warm for a light yet satisfying meal.
Notes
- You can substitute baby spinach with kale or swiss chard for a different vegetable twist.
- Avocado oil is recommended for searing the salmon due to its high smoke point.
- Ensure not to overcook the salmon to keep it tender and moist.
- Fresh dill adds a bright herbal note that complements lemon and salmon well.
