Salmon with Lemon-Herb Orzo & Broccoli

Ingredients  

– 1 cup orzo, preferably whole-wheat – 2 cups chopped broccoli (about 1/2 head) – 3 tablespoons extra-virgin olive oil, divided – 1 ¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry

– ½ teaspoon salt, divided – ½ teaspoon ground pepper, divided – 4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley – 2 teaspoons lemon zest – 1 tablespoon lemon juice

Bring 2 quarts of water to a boil in a large sauce pan. Add 1 cup orzo and cook according to package directions. 

Directions

In the last minute of cooking add 2 cups broccoli. Remove and rinse with cold water.

Meanwhile, in a large nonstick skillet, heat 1 1/2 tablespoons oil over medium heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. 

Skin side to pan, cook until golden brown, 3 to 5 minutes. Flip and cook until meat is opaque, 3 to 5 minutes depending on thickness.

In a medium bowl, whisk together 2 tablespoons oil, herbs, 2 tablespoons lemon powder, lemon juice and remaining 1/4 teaspoon each salt and pepper.

Add the orzo and broccoli; stir until combined. Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 tablespoons oil. 

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