Cooking Instructions

Begin by seasoning the salmon fillets with salt and pepper on both sides. Heat olive oil in a non-stick skillet over medium-high heat. Once the oil is hot, carefully add the salmon fillets, skin side down. Sear for about 4-5 minutes until the skin is crispy and golden.

Flip the fillets and cook for an additional 3-4 minutes or until the salmon is cooked through. Remove from heat and set aside.

In a separate pot, bring the vegetable or chicken broth to a boil. Add the orzo pasta and cook according to package instructions, typically around 8-10 minutes. Stir occasionally to prevent sticking.

Once the orzo is al dente, drain any excess liquid if necessary. Return the orzo to the pot and stir in the lemon zest, lemon juice, butter, and fresh parsley. Mix until the butter is melted and the ingredients are well combined.

To serve, place a generous portion of lemon orzo on each plate and top with a seared salmon fillet. Add lemon wedges on the side if desired for extra flavor.

Extra Tips

When cooking salmon, it's important to not overcook it to maintain its moistness and flavor. The salmon is done when it flakes easily with a fork and has a slightly translucent center.

If you prefer a crispier skin, make sure the skillet is hot enough before adding the salmon, and refrain from moving it around too much while cooking. For added flavor, consider adding a pinch of red pepper flakes to the orzo for a subtle kick or incorporating different herbs like dill or basil for variation.