Salmon with Lemon Orzo and Spinach
Pan-seared salmon with separately cooked orzo, wilted spinach, lemon, and a Parmesan finish.
Ingredients
Main Ingredients
- 4 salmon fillets thawed, skin-on or skinless
- 1 cup orzo pasta dry
- 2 cups fresh spinach roughly chopped
- 1/2 cup grated Parmesan cheese for serving
- 1 lemon zested and juiced
- 2 tablespoons olive oil divided
- Salt and pepper to taste
As Needed
- water for boiling orzo
Instructions
Method
- Boil 1 cup dry orzo in water according to package directions until al dente. Reserve 1/2 cup cooking water, then drain.
- Season 4 salmon fillets with salt and pepper; heat 1 tablespoon olive oil in a large skillet over medium heat. Cook skin-side down first, if applicable, for about 4–5 minutes per side, until the thickest centers reach 145°F; transfer to a plate.
- Add the remaining 1 tablespoon oil and 2 cups spinach; cook over medium heat for 1–2 minutes until wilted. Stir in the orzo and the zest and juice of 1 lemon for 1–2 minutes, adding reserved pasta water by the tablespoon as needed.
- Remove the skillet from the heat and place the salmon over the orzo. Divide into 4 portions and distribute 1/2 cup Parmesan over them.
Notes
- Refrigerate promptly at 40°F or below; use within 2 days.
- Reheat cooked leftovers to 165°F.