Description
A light and delicious salmon orzo pasta recipe featuring tender pan-seared salmon fillets combined with vibrant sautéed spinach, garlic, and shallots, all tossed with lemon zest, fresh dill, and perfectly cooked orzo for a refreshing and wholesome meal.
Ingredients
Scale
Salmon
- 2 salmon fillets, 4-6 ounces each
- 1 tsp avocado oil
- Salt and pepper, to taste
Orzo & Vegetables
- 2/3 cup dry orzo pasta
- 2 Tbsp olive oil, divided
- 2 large cloves garlic, minced
- 1 small shallot, chopped
- 4 cups baby spinach
- 1 lemon, zest and juice
- 1/4 cup fresh dill, chopped
- Salt and pepper, to taste
Instructions
- Prepare Salmon: Brush both sides of the salmon fillets with avocado oil, then season with salt and pepper. Set the seasoned fillets aside while you prepare the orzo.
- Cook Orzo: Bring a pot of water to a boil and cook the orzo according to package instructions, about 6-7 minutes. Drain the cooked orzo and return it to the warm pot to keep it heated.
- Sauté Vegetables: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add minced garlic and chopped shallot, sautéing for about 2 minutes until fragrant. Add baby spinach and continue cooking for another 2 minutes until the spinach wilts.
- Combine Orzo and Veggies: Transfer the sautéed vegetable mixture to the pot with the drained orzo. Add the remaining tablespoon of olive oil, lemon juice, lemon zest, chopped dill, and season with salt and pepper. Mix everything thoroughly to combine flavors.
- Cook Salmon: Reheat the same pan used for vegetables until it’s hot enough that a drop of water sizzles. Place the salmon skin-side down and cook for 5-6 minutes depending on thickness. When the edges look opaque, flip the fillets skin-side up and turn off the heat. Let the salmon finish cooking in the residual heat for 2-3 minutes until tender and fully cooked.
- Serve: Divide the orzo mixture evenly between two bowls and top each with a cooked salmon fillet. Serve warm and enjoy your lightened-up salmon orzo pasta.
Notes
- You can substitute baby spinach with kale, Swiss chard, or arugula for variation.
- Use fresh dill for best flavor, but dried dill can be used in a pinch—use about 1 teaspoon.
- Make sure not to overcook salmon; it should be opaque but still moist and tender inside.
