Here is the recipe for One Skillet Salmon with Lemon Orzo:
** Servings: 4-6**
**Ingredients:**
For the Orzo:
* 1 cup orzo pasta
* 3 cups water or vegetable broth
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 1/2 teaspoon dried thyme
* Salt and pepper to taste
* 2 tablespoons freshly squeezed lemon juice
* 1/4 cup chopped fresh parsley
For the Salmon:
* 4-6 salmon fillets, skin removed (6 ounces each)
* 2 tablespoons olive oil
* 2 cloves garlic, minced
* Salt and pepper to taste
**Cooking Steps:**
1. **Prepare the Orzo:** Heat the olive oil in a large cast-iron skillet or stainless steel skillet over medium-high heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the garlic, thyme, salt, and pepper, and cook for an additional minute. Add the orzo pasta and stir to coat with the oil and cook for 1-2 minutes. Add the water or broth and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the orzo is tender and creamy. Fluff with a fork and stir in the lemon juice and parsley.
2. **Prepare the Salmon:** Season the salmon fillets with salt, pepper, and garlic. Heat the olive oil in the same skillet over medium-high heat. Add the salmon fillets, skin side up (if they have skin), and cook for 3-4 minutes. Flip the salmon over and cook for an additional 3-4 minutes or until cooked through.
3. **Assemble and Serve:** Place the cooked orzo in the skillet, arranging it in an even layer. Top with the cooked salmon fillets, spoon some of the juices from the salmon over the orzo, and serve hot.
**Tips for Correct Cooking Techniques:**
* Use a cast-iron or stainless steel skillet to achieve a nice caramelization on the bottom of the orzo and to distribute heat evenly.
* Don't overcrowd the skillet, cook the salmon in batches if necessary, to ensure even cooking.
* Don't stir the orzo too much during cooking, allowing it to develop a nice crust on the bottom.
* Use a thermometer to ensure the salmon is cooked to your desired level of doneness.
* Don't overcook the salmon, it should flake easily with a fork and have a slightly pink center.
**Variations and Add-Ins:**
* Add some cherry tomatoes, halved or quartered, to the orzo towards the end of cooking time for a pop of color and flavor.
* Use different types of fish such as cod or tilapia if salmon is not available.
* Add some chopped bell peppers or zucchini to the orzo for extra flavor and nutrients.
* Substitute lemon juice with another citrus juice such as lime or orange.
* Add some crumbled feta cheese or chopped fresh dill to the orzo for extra flavor.
* Serve with a side of roasted vegetables or a simple green salad for a complete meal.
**Storage and Reheating:**
* Cooked orzo can be refrigerated for up to 3 days or frozen for up to 2 months.
* Cooked salmon fillets can be refrigerated for up to 3 days or frozen for up to 2 months.
* Reheat the orzo in the skillet with a splash of olive oil and add some of the salmon juices if desired.
* Reheat the salmon fillets in the oven with some lemon juice and herbs until warmed through.
I hope you enjoy this recipe! Let me know if you have any questions or if you'd like any variations or substitutions.
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