One-Pan Lemon Orzo and Salmon
35 min4 servings
Salmon fillets seared and finished in a creamy lemon orzo with kale and peas, all in one skillet.
| prepPreheat a large skillet on medium heat | |||||||||
| 1 tsp paprika | Combine & rub salmon with spices | Garnish with fresh parsley & lemon juice | |||||||
| 1 tsp dry parsley | |||||||||
| 1/2 tsp garlic powder | |||||||||
| 1/4 tsp smoked paprika | |||||||||
| Salt & pepper | |||||||||
| 1/4 tsp chili flakes | |||||||||
| 4 salmon fillets, skin on or off | Sear salmon 3–4 min per side, remove | Melt butter, cook shallots & garlic 2 min | Toss in orzo, zest & seasonings | Pour in broth, coconut milk, peas & kale | Cover, bring to boil, simmer 10–12 min | Taste & adjust seasoning | Stir in lemon juice, return salmon | Cover, finish cooking 5–6 min on medium-low | |
| 1 tbsp olive oil | |||||||||
| 1 tbsp butter, dairy or plant-based | |||||||||
| 2 shallots, diced | |||||||||
| 2 cloves garlic, crushed | |||||||||
| 200 g dry orzo | |||||||||
| 1 tbsp lemon zest | |||||||||
| 1/2 tsp salt, plus more to taste | |||||||||
| 1/2 tsp black pepper | |||||||||
| 480 ml low-sodium vegetable broth or water | |||||||||
| 240 ml full-fat coconut milk | |||||||||
| 150 g frozen peas | |||||||||
| 60 g shredded kale | |||||||||
| Juice from 1/2 lemon | |||||||||
| Fresh parsley, to top | |||||||||
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