Pan-Seared Salmon with Lemon Orzo & Greens

Information

Prep: 10 mins | Cook time: 20 mins | Serves: 2

Ingredients list

For the Salmon:

• 2 salmon fillets, skin on
• Olive oil
• Salt and pepper, to taste
• Lemon wedges, to serve

For the Orzo:

• 1 cup orzo pasta
• 2 cups chicken or vegetable stock
• 1 garlic clove, finely grated or minced
• Zest and juice of 1 lemon
• 1–2 tbsp butter
• 1 handful baby spinach
• 1 handful fresh parsley, chopped
• Salt and pepper, to taste
• Optional: grated parmesan or crumbled feta for serving

Method

• Cook the Orzo: In a medium saucepan, bring the stock to a boil. Add the orzo and cook uncovered, stirring occasionally, for about 8–10 minutes or until al dente and most of the liquid is absorbed. Stir in the grated garlic, lemon zest, lemon juice, butter, spinach, and parsley. Season with salt and pepper to taste. Cover and let sit off the heat while you prepare the salmon — this allows the flavours to marry and the spinach to wilt.
• Cook the Salmon: Pat salmon fillets dry and season both sides with salt and pepper. Heat a drizzle of olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and press gently with a spatula for a few seconds to keep them flat. Cook for 4–5 minutes, or until the skin is crisp and the salmon is mostly cooked through. Flip and cook for another 1–2 minutes, depending on thickness, until just cooked through.
• Plate and Serve: Spoon a generous serving of the lemon orzo onto each plate. Top with the seared salmon. Serve with a wedge of lemon and an extra sprinkle of herbs or cheese if desired.