This healthy salmon dish is as balanced as it is delicious. You add broccoli right into the pot along with the pasta during its last minute of cooking to save time here. One less thing to wash, too!
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
Bring 2 quarts water to a boil in a large saucepan. Add 1 cup orzo and cook according to package directions, adding 2 cups broccoli for the last minute of cooking. Drain and rinse with cold water.
Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle the 1 1/4 pounds of 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.
Whisk 2 tablespoons oil, herbs, 2 teaspoons lemon zest, 1 tablespoon lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.
