Italian Salmon with Baked Orzo

 

Easy, tasty recipe that reminds me of summer on a cold winter day.

Ingredients

2 Salmon Fillets, skinless

1 cup Orzo

2 Roma Tomatoes, cut into 1/4" pieces

1 medium Zucchini, thinly sliced

2 Green Onions, thinly sliced (I use scissors)

1/4 cup grated Parmesan Cheese

1/4 cup fresh Parsley, roughly chopped, divided

1 Lemon, zest and juice of half, cut the other half into wedges

3 cloves Garlic, grated or diced, approx 1 Tbsp

1 Tbsp Butter

1 Tbsp Italian Seasoning, divided

Water

Oil

Salt & Pepper

Preheat oven to 450 F

Add 6 cups Water a 1 tsp Salt to medium pot and bring to a boil.  Add Orzo to boiling water.  Cook, uncovered, stirring occasionally until tender, 6-8 minutes.

While orzo is cooking, sprinkle half of the Italian Seasoning onto Salmon.  When orzo is done, reserve 1/4 cup pasta water then drain and set aside.

In the pasta pot, over medium heat melt 1 Tbsp butter.  Add Garlic and cook, stirring often for about 1 minute.  Remove from heat and add cooked orzo, Lemon Zest, Green Onions, Tomatoes, reserved pasta water, half of the Parsley, remaining Italian Seasoning and 1 Tbsp Lemon Juice.  Stir to combine.

Transfer to a lightly oiled 8x8- inch baking dish.  Top with Zucchini Slices, layered like shingles.  Drizzle with 1/2 Tbsp Oil then sprinkle with Parmesan.  Bake in middle of the oven until zucchini is tender, 10-12 minutes.

While orzo bakes, heat a large non-stick pan over medium heat.  Add 1/2 Tbsp Oil, then Salmon.  Pan-fry until golden brown and cooked through, 3-4 minutes per side.

When zucchini is tender-crisp, turn oven to high-broil until cheese is golden, 2-3 minutes.

Divide Salmon and Orzo between plates.  Sprinkle with remaining Parsley.  Serve with Lemon Wedge.

Serves 2