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Pan-seared salmon fillets over lemon orzo with spinach, tomatoes, and feta in a skillet

Mediterranean Salmon and Orzo Skillet

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 580
Ingredients Method

Ingredients
  

  • 4 (6-ounce) salmon fillets
  • 1.5 cups dry orzo pasta
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 1 teaspoon dried oregano
  • 2.5 cups low -sodium chicken broth
  • 2 cups fresh baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1/4 cup crumbled feta cheese
  • 1 lemon , zested and juiced
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper

Method
 

  1. Season salmon fillets with salt and pepper on both sides.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat; sear salmon for 3 to 4 minutes per side until golden and the internal temperature reaches 145 degrees Fahrenheit.
  3. Remove salmon from the skillet and set aside on a plate.
  4. Add the remaining 1 tablespoon of olive oil to the same skillet and sauté minced garlic and oregano for 30 seconds until aromatic.
  5. Add dry orzo to the skillet and toast for 2 minutes, stirring constantly to prevent burning.
  6. Deglaze the skillet with chicken broth, bring to a boil, then reduce heat to medium-low.
  7. Cover and simmer for 8 to 10 minutes until the liquid is absorbed and the orzo is tender.
  8. Fold in the baby spinach, cherry tomatoes, olives, lemon zest, and lemon juice; stir until the spinach has wilted.
  9. Nestle the cooked salmon fillets back into the orzo mixture and sprinkle with crumbled feta cheese.
  10. Cover for 1 minute to allow the salmon to reheat through before serving.