Ingredients
- 1 cup orzo, preferably whole-wheat
- 2 cups chopped broccoli (about 1/2 head)
- 3 tablespoons extra-virgin olive oil, divided
- 1 ¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry
- ½ teaspoon salt, divided
- ½ teaspoon ground pepper, divided
- 4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley
- 2 teaspoons lemon zest
- 1 tablespoon lemon juice
Directions
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Bring 2 quarts 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.
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Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
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Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
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Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.
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