Salmon With Lemon-Herb Orzo & Broccoli

A close-up view of salmon with lemon-herb orzo and broccoli on a plate

Dotdash Meredith

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 ½ 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

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.
Meanwhile, heat 1½ 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.
Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining ¼ teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
Serve the orzo mixture with the salmon and drizzle with the remaining 1½ teaspoons oil.

Nutritional Information

Per Serving: 425 Calories, Total Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 66 mg, Carbohydrates: 32 g, Fiber: 8 g, Total Sugars: 1 g, Protein: 35 g, Sodium: 371 mg, Potassium: 675 mg, Vitamin A: 1308 IU

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