Crispy Lemon-Herb Salmon with Creamy Orzo and Roasted Zucchini
Golden-crisp salmon fillets seasoned with Mediterranean herbs and lemon are served over creamy orzo pasta infused with garlic and olive oil, alongside tender roasted zucchini. This elegant yet easy dish balances richness, brightness, and freshness — a high-ranking weeknight dinner or entertaining centerpiece.
⏱️ Time Required:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
For the Salmon:
4 salmon fillets, skin on or off (about 5–6 oz each)
1 tablespoon olive oil
Zest of 1 lemon
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon paprika
Salt & black pepper, to taste
For the Creamy Orzo:
1 cup orzo pasta
2 tablespoons olive oil
2 cloves garlic, minced
2 cups low-sodium vegetable or chicken broth
½ cup Greek yogurt or light cream
¼ cup Parmesan cheese, grated (optional)
Salt & black pepper
Roasted Zucchini:
2 small zucchini, halved and slice
1 tablespoon olive oil
Salt, pepper, and a pinch of thyme or oregano
Instructions:
1. Roast the Zucchini:
Preheat oven to 425°F (220°C).
Toss zucchini slices with olive oil, herbs, salt, and pepper.
Spread on a baking sheet and roast for 20–25 minutes, until golden and tender.
2. Cook the Orzo:
In a saucepan, heat olive oil. Sauté garlic until fragrant (1 minute).
Add orzo and toast lightly (2 minutes), then pour in broth.
Simmer uncovered, stirring often, until orzo is tender and most liquid absorbed (10–12 minutes).
Stir in Greek yogurt (or cream), Parmesan (if using), salt, and pepper. Keep warm.
3. Prepare & Cook the Salmon:
Pat salmon dry. Rub with olive oil, lemon zest, oregano, paprika, garlic powder, salt, and pepper.
Heat a nonstick skillet over medium-high heat. Place salmon skin-side down (if applicable).
Cook for 3–4 minutes per side (or until golden and cooked through, depending on thickness).
4. Assemble the Plate:
Spoon creamy orzo onto a plate.
Top with salmon and a serving of roasted zucchini.
Garnish with fresh parsley, a drizzle of olive oil, and a lemon wedge.
Chef’s Tips:
Use whole-wheat orzo for extra fiber.
For added depth, stir in chopped sun-dried tomatoes or baby spinach to the orzo.
Make it spicy with a sprinkle of Aleppo pepper or crushed red chili flakes on the salmon.
❓ frequently asked questions FAQ:
Q: Can I use another grain instead of orzo?
A: Yes! Try pearl couscous, farro, or quinoa.
Q: Is it okay to use frozen salmon?
A: Absolutely — just thaw fully and pat dry before cooking for the best crisp.
Q: Can I make it dairy-free?
A: Yes, use a plant-based yogurt or omit the dairy and use a splash of olive oil for creaminess.
Nutritional Information
Calories: ~480
Protein: 35g
Fat: 22g
Carbs: 30g
Fiber: 4g
Sugar: 3g
Sodium: ~380mg