Lightened-Up Lemon Salmon Orzo Pasta Recipe
This Lightened-Up Salmon Orzo Pasta with Lemon is a fresh and healthy meal perfect for busy weeknights. Featuring perfectly pan-seared salmon fillets served over a bed of lemony orzo pasta tossed with sautéed garlic, shallots, baby spinach, and fresh dill, it’s a delicious balance of protein and bright, vibrant flavors. Ready in just 30 minutes, this recipe is both nutritious and satisfying without heavy sauces or excessive fats.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Salmon
- 2 4-6 ounce salmon fillets
- 1 tsp avocado oil (good for high heat cooking)
- Salt and pepper, to taste
Orzo Pasta
- 2/3 cup dry orzo
Vegetable Mixture
- 2 Tbsp olive oil, divided
- 2 large cloves garlic, minced
- 1 small shallot, chopped
- 4 cups baby spinach
Seasoning & Garnish
- 1 lemon (zest and juice)
- 1/4 cup chopped fresh dill
- Salt and pepper, to taste
Instructions
- Prepare the Salmon: Brush the salmon fillets on both sides with avocado oil and season generously with salt and pepper. Set aside while you prepare the orzo.
- Cook the Orzo: Bring a large pot of water to a rolling boil. Add the orzo and cook according to package instructions, about 6-7 minutes, until al dente. Drain the orzo and return it to the warm pot to keep it heated.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and chopped shallot, sautéing for approximately 2 minutes until fragrant and softened. Add the baby spinach and continue to sauté for another 2 minutes until the spinach is wilted and tender.
- Combine Orzo and Vegetables: Transfer the sautéed vegetable mixture into the pot with the drained orzo. Stir in the remaining tablespoon of olive oil, lemon juice, lemon zest, and chopped fresh dill. Season with salt and pepper to taste. Mix thoroughly to combine all flavors evenly.
- Cook the Salmon: Reheat the skillet used for the vegetables over medium-high heat until hot and a drop of water sizzles upon contact. Place the salmon fillets skin-side down and cook for 5-6 minutes, depending on thickness, until the sides start to look opaque. Flip the salmon fillets skin-side up, turn off the heat, and allow them to cook through for another 2-3 minutes. Check for doneness by slicing into the thickest part; the salmon should be opaque but tender inside.
- Serve: Divide the lemony orzo pasta mixture evenly into two bowls. Top each serving with a cooked salmon fillet. Serve warm and enjoy your healthy, flavorful meal!
Notes
- For variation, swap baby spinach with kale, arugula, or Swiss chard for different greens.
- If preferred, use gluten-free orzo to make this dish gluten-free.
- Adjust lemon juice amount to taste for a more or less tangy flavor.
- To crisp the salmon skin further, cook a bit longer on the skin side before flipping.
- This dish pairs well with a light white wine such as Sauvignon Blanc or Pinot Grigio.
