Description
Bright lemon-dill orzo tossed with flaky seared salmon, juicy cherry tomatoes, and salty feta—a quick, Mediterranean-inspired dinner that’s ready in about 30 minutes.
Ingredients
1 1/2 cups orzo pasta
2 salmon fillets (6 oz each)
1/4 cup fresh dill, chopped, plus extra for garnish
1 large lemon, zested and juiced
1/2 cup feta cheese, crumbled
3 tbsp olive oil, divided
2 cloves garlic, minced
1 cup cherry tomatoes, halved
Salt and pepper, to taste
2 cups chicken or vegetable broth
Instructions
1. Bring broth to a boil in a medium saucepan, add orzo, and cook 8 to 10 minutes per package directions, stirring occasionally. Drain without rinsing.
2. Whisk together 2 tbsp olive oil, lemon zest, lemon juice, garlic, chopped dill, salt, and pepper in a small bowl to make the dressing.
3. Pat salmon dry and season both sides with salt and pepper. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat.
4. Sear salmon skin-side down for about 4 minutes, then flip and cook 3 to 4 minutes more until it flakes easily. Let rest, then flake into large pieces.
5. In a large bowl, toss the cooked orzo with the dressing, cherry tomatoes, and most of the feta.
6. Fold in the flaked salmon, or layer it on top. Finish with remaining feta, extra dill, and black pepper before serving.
Notes
Dry the salmon well before searing for a golden crust instead of steaming it.
Add the dressing while the orzo is still warm so it absorbs better.
Swap salmon for grilled chicken or sautéed shrimp if that’s what you have on hand.
Leftovers keep in an airtight container in the fridge for up to 3 days; this dish doesn’t freeze well.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean