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homemade Salmon Aglio e Olio with Lemon Parmesan Orzo. photo

Salmon Aglio e Olio with Lemon Parmesan Orzo.

A bright, garlicky lemon orzo tossed with Parmesan and seared salmon for a simple weeknight dinner.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • Saucepan
  • skillet (cast iron or nonstick)
  • Mixing Bowl
  • Measuring Spoons
  • Measuring Cups
  • Spatula or tongs

Ingredients
  

  • 3 tablespoons unsalted butter
  • 16 ounces dry orzo pasta
  • 32 ounces chicken or vegetable stock
  • kosher salt and pepper to taste
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons freshly grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 1/2 tablespoons dried parsley
  • 1 teaspoon dried minced garlic
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 salmon filets
  • 1 to 2 tablespoons olive oil
  • chopped fresh parsley for topping

Instructions
 

  • Melt the butter in a medium saucepan over medium heat.
  • Add the dry orzo and toast it in the butter for 2–3 minutes, stirring frequently so it does not burn.
  • Pour in the chicken or vegetable stock and add a pinch of kosher salt and pepper; bring to a boil.
  • Reduce heat to a simmer, cover, and cook for 12–15 minutes, stirring once or twice, until the liquid is absorbed and orzo is tender.
  • Stir in the grated Parmesan, lemon juice, and lemon zest; taste and adjust seasoning with salt and pepper as needed.
  • In a small bowl, combine the dried parsley, dried minced garlic, garlic powder, crushed red pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to make the salmon seasoning.
  • Pat the salmon filets dry with paper towels and season both sides evenly with the prepared seasoning.
  • Heat 1–2 tablespoons olive oil in a skillet over medium heat until shimmering. Add the salmon, presentation side down, and sear for 2–3 minutes.
  • Carefully flip the salmon and cook for another 3–5 minutes, or until the fish is opaque through the center and flakes easily with a fork.
  • Serve the seared salmon atop the lemon Parmesan orzo and garnish with chopped fresh parsley.

Notes

  • Toast the orzo briefly for a nuttier flavor.
  • Use low-sodium stock to better control salt level.
  • Adjust crushed red pepper to taste.
  • Pat salmon dry to ensure a good sear.