Seared Salmon with Lemon Orzo
A cozy, one-skillet dinner made with seared salmon, creamy lemon orzo, kale, peas, and warm Mediterranean spices. Ready in under 40 minutes.
Ingredients
For the Salmon:
- 4 salmon fillets 4-6 oz each, skin on or off
- 1 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 1 tsp dry parsley
- Salt & pepper to taste
For the Lemon Orzo:
- 1 cup dry orzo
- 2 cups shredded kale
- 1 cup frozen peas
- 2 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tbsp butter dairy or vegan
- 2 shallots diced
- 2 cloves garlic crushed
- Juice from 1/2 lemon
- 1 tbsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp chili flakes
- Fresh parsley chopped (for garnish)
Instructions
- Pat salmon dry and rub with a mix of paprika, garlic powder, smoked paprika, parsley, salt, and pepper.
- In a large skillet over medium heat, heat olive oil. Sear salmon skin-side down for 3–4 minutes per side. Remove and set aside.
- In the same pan, melt butter. Add diced shallots and cook until translucent. Add garlic and cook until fragrant.
- Stir in orzo, lemon zest, salt, pepper, and chili flakes. Toast for 2 minutes while stirring.
- Pour in broth and coconut milk. Add kale and peas. Cover and bring to a boil. Reduce to simmer and cook for 10–12 minutes, stirring occasionally.
- Stir in lemon juice. Adjust seasoning if needed.
- Return salmon to pan, nestling it into the orzo. Cover and cook for 5–6 more minutes on low heat.
- Garnish with fresh parsley and extra lemon juice. Serve immediately.
Notes
- If meal prepping, pause after adding liquids and finish cooking right before dinner.
- For fully cooked salmon, sear each side 5–6 minutes initially.
- Great with chicken instead of salmon.
- Add more chili flakes for extra heat or reduce for a milder taste.