Servings: 2 Prep time: 10 min Cooking time: 20 min
Ingredients
1/2 cup Orzo (dry, preferably whole wheat)
1 cup Broccoli (chopped)
10 ozs Salmon Fillet (cut into 4 fillets)
1/4 tsp Salt (divided)
1/4 tsp Black Pepper (divided)
1 1/2 tbsps Extra Virgin Olive Oil (divided)
2 tbsps Parsley (chopped)
1 tsp Lemon Zest
1/2 Lemon (juiced)
Directions
Cook orzo in water according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.
While orzo cooks, heat a small amount of the oil in a large nonstick skillet over medium-high heat.
Pat salmon dry and sprinkle with half of the salt and pepper.
Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
Whisk the remaining oil, herbs, lemon zest, lemon juice and the remaining salt and pepper in a medium bowl. Add the cooked orzo and broccoli; stir until combined.
Serve the orzo mixture with the salmon. Enjoy fresh or as meal prep.
Notes:
Leftovers: Refrigerate in an airtight container for up to three days.
Other Herbs: Use any chopped fresh herb in place of parsley, such as tarragon, chives, or cilantro.
Gluten Free: Use quinoa in place of orzo.
Recipe and photo from EatingWell.com
