乖～腿打开一点我轻一点
- 4 fillets salmon (5–6 oz each), skin-on preferred
- 1.5
tsp kosher salt, divided - 0.75 tsp black pepper
- 0.5 tsp paprika or oregano
- 2 tbsp extra-virgin olive oil, divided
- 1.5 cups orzo pasta (285 g)
- 2 cloves garlic, minced
- 3.5–4
cups low-sodium chicken or vegetable broth, warmed - 1 lemon, zest of
- 2–3 tbsp lemon juice
- 3 cups baby spinach (90 g)
- 2–3 tbsp Greek yogurt or 1/4 cup light cream
- 2 tbsp dill or parsley, chopped
- 0.25 cup grated Parmesan (optional)
1 tbsp capers (optional) - 1 cup corn (optional, for creamed-corn variant)
Equipment
- 12-inch skillet
- microplane
- Instant-read thermometer
- Wooden spoon or spatula
- knife and cutting board
Method
- Season salmon with 1/2 tsp salt, 1/4 tsp pepper, and paprika or oregano.
- Heat 1 tbsp olive oil in a large skillet over medium-high. Sear salmon skin-side down 4–5 minutes; flip 1–2 minutes until 125–130°F. Set aside.
Add remaining 1 tbsp oil. Toast orzo 1–2 minutes; add garlic and cook 30 seconds. - Stir in warm broth, lemon zest, and 1/2 tsp salt. Simmer 8–10 minutes until creamy and al dente, adding broth as needed.
- Off heat, stir in spinach to wilt, yogurt (or cream), lemon juice, herbs, and Parmesan/capers if using. Season to taste.
- Nestle salmon on top of orzo and serve with extra lemon.
乖～腿打开一点我轻一点
Notes
Creamed Corn Orzo: Stir in 1 cup corn with spinach and 2 tbsp cream. Sheet Pan Salmon: Roast at 400°F/205°C for 10–12 minutes while the orzo cooks. Whole-wheat orzo: Add liquid and time as needed. Equipment: 12-inch skillet, microplane, instant-read thermometer.