Salmon with Lemon-Dill Orzo
Pan-seared salmon over orzo pasta tossed with lemon zest, dill, peas and parmesan. The whole thing comes together in one pan in 25 minutes — Mediterranean weeknight magic.
25 minEasy~563 kcal / servingMediterranean
Contains fishContains glutenContains dairy
Nutrition
563 kcal
Calories
44 g
Protein
52 g
Carbs
20 g
Fat
Estimated, per serving
Good to know
Contains fishContains glutenContains dairy
Ingredients · per serving
- 350 ml Chicken stock
- 250 g Salmon fillet (skinless)
- 100 g Orzo
- 1 medium Lemon
- 80 g Frozen peas
- to taste Black pepper
- 30 g Parmesan
- 2 tbsp Fresh dill
- 1 tbsp Olive oil
- 15 g Butter
- 1 medium Shallot
- to taste Salt
Instructions
- Pat the salmon fillets dry. Season both sides with salt and pepper.
- Heat 1 tbsp olive oil in a wide pan over medium-high heat. Lay salmon skin-side down. Sear 4 minutes (don't move) until skin is crisp.
- Flip the salmon, 2 minutes more on the flesh side. Lift onto a plate, cover loosely with foil.
- Lower heat to medium. Add the butter to the same pan, then the diced shallot. Cook 2 minutes until soft.
- Add the orzo, stir 1 minute to toast lightly. Pour in the chicken stock and bring to a simmer. Cook covered 10-12 minutes, stirring occasionally, until the orzo is tender and most liquid absorbed.
- Stir in the frozen peas, lemon zest, juice of half a lemon, parmesan and chopped dill. Cook 1 minute to warm the peas through.
- Slide the salmon back on top of the orzo with any plate juices. Plate, scatter more dill and a lemon wedge. Eat hot.
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