One Pan Salmon Orzo
One Pan Salmon Orzo
20 minutes
25 minutes
Seafood
Ingredients
- 4 salmon fillets
- Kosher salt and freshly ground black pepper
- 1 tablespoon Fustini's Gremolata olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 8 oz orzo
- 1/4 cup Fustinis' Vinoso red wine vinegar
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- pinch of crushed red pepper flakes
- 2 cups baby spinach
- 1 cup halved cherry tomatoes
- 1/2 cup crumbled feta
- 2 tablespoons freshly chopped herbs (basil, parsley, oregano)
- lemon wedges for serving
Directions
- Season salmon with salt and pepper. In a large, deep-sided skillet over medium heat, heat oil. Add salmon, skin side down and cook until salmon flakes easily with a fork or internal temperature reaches 140°,, about 6 minutes per side. Remove salmon from skillet.
- Add shallot and cook until soft, 5 minutes, then add garlic and cook until fragrant, 1 minute more. Add orzo and cook, stirring, 1 minute. Add vinegar and stir until evaporated. Add broth and scrape any brown bits from the bottom of the pan. Season with oregano, red pepper flakes, salt, and pepper. Bring to a simmer, then reduce heat and cook, covered, until orzo is tender 6 to 8 minutes. Lift the lid and stir occasionally to ensure orzo isn&rsquo,t sticking to the bottom of the pan.
- Stir in spinach, tomatoes, feta, and herbs. Return salmon to skillet. Serve with lemon wedges.
Leave a comment