Description
A quick and easy dish that brings the vibrant flavors of the Mediterranean to your dinner table, featuring salmon, lemon, and colorful vegetables.
Ingredients
- 4 salmon fillets (skin-on)
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 lemon (zested and juiced)
- 2 cups vegetable broth (low-sodium)
- 1 cup cherry tomatoes (halved)
- 1/2 cup Kalamata olives (pitted and sliced)
- 2 cups spinach
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a skillet, heat the olive oil over medium heat. Season the salmon fillets with salt and pepper. Sizzle for 4-5 minutes on each side until cooked through. Remove and let sit.
- In the same skillet, add vegetable broth and bring to a boil. Stir in orzo, lemon zest, and lemon juice. Simmer for about 10 minutes until orzo is tender.
- Add cherry tomatoes, Kalamata olives, and spinach to the skillet. Stir until spinach wilts, about 2 minutes.
- Return salmon to the skillet to warm through. Garnish with fresh parsley before serving.
Notes
For best results, use wild-caught salmon. Adjust seasoning in vegetable broth to suit your taste.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean