Prep time: 5 minutes
Total time: 25 minutes
Serves: 4

Ingredients:

  • 1 cup orzo, preferably whole-wheat
  • 2 cups chopped broccoli, about ½ head
  • 3 Tb. extra-virgin olive oil, divided
  • 1 ¼ pounds skin-on salmon filet, cut into 4 portions, patted dry
  • ½ tsp. salt, divided
  • ½ tsp. ground pepper, divided
  • 4 Tb. chopped fresh herbs, such as tarragon, chives, and/or parsley
  • 2 tsp. lemon zest
  • 1 Tb. lemon juice
  • 8 cups water

Directions:

  • 1

    Bring 8 cups of water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.

  • 2

    Meanwhile, heat 1 ½ teaspoons of oil in a large nonstick skillet over medium-high heat. Sprinkle the salmon with ¼ teaspoon each of salt and pepper. Add to the pan, skin-side up, and cook until golden brown, for 3 to 5 minutes. Flip and cook until the flesh is opaque, for 3 to 5 minutes, depending on thickness.

  • 3

    Whisk 2 tablespoons of oil, herbs, lemon zest, lemon juice and the remaining salt and pepper in a medium bowl. Add the orzo and broccoli and stir until combined.

  • 4

    Serve the orzo mixture with the salmon, then drizzle with the remaining oil!