Description
One Skillet Salmon with Lemon Orzo: Savory salmon meets citrusy pasta in a quick, easy, and delicious meal perfect for busy weeknights
Ingredients
Scale
- 4 (6 oz) salmon fillets, skin-on
- 1½ cups orzo pasta
- 3 cups low-sodium chicken broth
- 2 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 lemon (zest and juice)
- ¼ cup fresh dill, chopped, plus more for garnish
- 2 tablespoons fresh parsley, chopped
- ½ cup dry white wine
- 1 cup cherry tomatoes, halved
- ¼ cup crumbled feta cheese
- Salt and freshly ground black pepper, to taste
- Red pepper flakes (optional)
Instructions
- Pat salmon fillets dry with paper towels. Season with salt and pepper. Let sit at room temperature for 15 minutes.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook undisturbed for 4-5 minutes until skin is crispy. Flip, cook 1-2 minutes more. Transfer to a plate and tent with foil.
- Add remaining tablespoon olive oil to the skillet. Sauté shallots for 2 minutes, then add garlic and cook 30 seconds until fragrant.
- Pour in white wine, scraping up browned bits from pan. Reduce by half, about 2 minutes.
- Add orzo and stir to coat. Pour in chicken broth, lemon juice, and half the lemon zest. Bring to a boil, reduce to a simmer, and cook 10-12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Stir in cherry tomatoes, half the dill, and parsley. Season with salt and pepper. Cook 2-3 minutes until tomatoes begin to soften.
- Return salmon to the skillet, nestling it skin-side up into the orzo. Sprinkle with feta, remaining herbs, and lemon zest. Cover and warm through for 2 minutes.
- Serve immediately, garnished with additional fresh herbs and red pepper flakes if desired.