One-pan Lemon Orzo and Salmon

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

4 salmon fillets, skin on or off

1 tbsp olive oil

1 tsp paprika

1 tsp dry parsley

1/2 tsp garlic powder

1/4 tsp smoked paprika

Salt u0026 pepper

1 cup dry orzo

2 cups shredded kale

1 cup frozen peas

2 cups low-sodium vegetable broth or water

1 cup full-fat coconut milk

1 tbsp butter, dairy or plant-based

2 shallots, diced

2 cloves garlic, crushed

Juice from 1/2 lemon

1 tbsp lemon zest

1/2 tsp salt, plus more to taste

1/2 tsp black pepper

1/4 tsp chili flakes

Fresh parsley, to top

Instructions

Combine the salmon seasonings together then rub the spices over each salmon fillet.

Heat a large skillet on medium heat then add in the olive oil. Sear the salmon for about 3-4 minutes per side, until browned. The fish doesn't need to be fully cooked through since it will continue cooking in the orzo. Remove the salmon from the pan and soak up any excess oil using a paper towel.

Add the butter into the pan. Once melted, add in the diced shallots and garlic. Toss together for 2 minutes on medium heat.

Add in the orzo, salt, pepper, chili flakes and lemon zest then toss together.

Pour in the broth, coconut milk, peas and kale. Cover the pan and bring to a boil. Once boiling, reduce heat to simmer on low for about 10-12 minutes, stirring every couple of minutes to prevent the orzo from sticking to the bottom of the pan

Taste and adjust the seasoning to your liking. I added an additional 1/4 tsp of salt, pepper and chili flakes, but season to your preference.

Pour in the lemon juice and stir together. Add the salmon fillets into the orzo and cover the pan. Finish cooking for about 5-6 more minutes on medium/low.

Garnish with fresh chopped parsley and lemon juice before serving.

Notes

I used broccoli and mushrooms as the veggie, I’d bet you could sub any ones you want

I also think you could use boneless thighs as the protein if you don’t want fish

Nutrition

• Calories: 300 kcal