Description
A vibrant and wholesome one-pan meal featuring perfectly seared salmon fillets served atop creamy, lemon-infused orzo with nutritious kale and peas. This easy-to-make recipe combines bold flavors like paprika and lemon zest for a delightful dinner that cooks quickly with minimal cleanup.
Ingredients
Units
Scale
Salmon
- 4 salmon fillets, skin on or off
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp dry parsley
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- Salt & pepper, to taste
Lemon Orzo
- 1 cup dry orzo
- 2 cups shredded kale
- 1 cup frozen peas
- 2 cups low-sodium vegetable broth or water
- 1 cup full-fat coconut milk
- 1 tbsp butter, dairy or plant-based
- 2 shallots, diced
- 2 cloves garlic, crushed
- Juice from 1/2 lemon
- 1 tbsp lemon zest
- 1/2 tsp salt, plus more to taste
- 1/2 tsp black pepper
- 1/4 tsp chili flakes
- Fresh parsley, to top
Instructions
- Season the Salmon: Combine paprika, dry parsley, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub this spice mixture evenly over each salmon fillet to ensure full flavor coverage.
- Sear the Salmon: Heat a large skillet over medium heat and add olive oil. Once hot, add the salmon fillets and sear for 3-4 minutes on each side until nicely browned. The salmon doesn’t need to be fully cooked through at this stage, as it will finish cooking later. Remove the salmon and set aside, blotting excess oil with a paper towel.
- Sauté Aromatics: In the same skillet, add butter and allow it to melt. Toss in the diced shallots and crushed garlic, cooking for about 2 minutes until fragrant and softened.
- Add Orzo and Seasonings: Stir in the dry orzo along with salt, black pepper, chili flakes, and lemon zest. Toss everything together to coat the orzo with the butter and seasonings.
- Simmer the Orzo Mixture: Pour in the vegetable broth, coconut milk, frozen peas, and shredded kale. Cover the skillet and bring the mixture to a boil. Once boiling, reduce heat to low and simmer gently for 10-12 minutes, stirring every few minutes to prevent sticking and ensure even cooking.
- Adjust Seasoning: Taste the orzo and adjust salt, pepper, and chili flakes as preferred. The recipe suggests adding an extra 1/4 tsp of each to enhance the flavors.
- Add Lemon Juice and Finish Cooking Salmon: Stir in the fresh lemon juice, then nestle the seared salmon fillets back into the orzo. Cover and cook for another 5-6 minutes on medium-low heat, allowing the salmon to finish cooking and the flavors to meld.
- Garnish and Serve: Remove from heat, garnish with freshly chopped parsley and an extra drizzle of lemon juice if desired. Serve warm, enjoying the combination of citrusy orzo and tender salmon.
Notes
- Use skin-on salmon for extra crispy texture when searing, or skinless if preferred.
- Vegetable broth can be substituted with chicken broth or water for different flavor profiles.
- Plant-based butter can be used to make the recipe dairy-free.
- Stirring frequently during simmering prevents the orzo from sticking to the pan and ensures even cooking.
- Adjust chili flakes based on your preferred heat level or omit if you prefer a milder dish.
- This recipe serves 4, making it great for families or meal prep.
