Salmon with Lemon-Herb Orzo & Broccoli

Seasoned salmon gets a quick pan-fry and sits on nutty whole-wheat orzo pasta with chopped broccoli. A quick dressing made with bright, citrusy lemon juice and zest, olive oil and fresh herbs takes this dish from ordinary to extraordinary.

Prep/Cook Time: 25 Minutes, Servings: 4

Ingredients

• 1 cup orzo, preferably whole-wheat
• 2 cups chopped broccoli (about 1/2 head)
• 3 tablespoons extra-virgin olive oil, divided
• 1¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley
• 2 teaspoons lemon zest
• 1 teaspoon lemon juice

Directions

1. Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.
2. Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
3. Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
4. Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.

© Dotdash Meredith. All rights reserved. Used with permission.