Ingredients:

  • 2 (6 oz/170g) Salmon fillets, skin on or off, pin bones removed
  • 1 tablespoon Olive oil (15 ml)
  • 1/2 teaspoon Sea salt (3g)
  • 1/4 teaspoon Black pepper (1g)
  • 1 tablespoon Butter (15g)
  • 1 clove Garlic, minced
  • 1 sprig of fresh Thyme (optional)
  • 1 cup Orzo pasta (180g)
  • 4 cups Water or Chicken broth (950 ml)
  • 1/4 cup Grated Parmesan cheese (25g)
  • Zest of 1 Lemon
  • 2 tablespoons Fresh lemon juice (30 ml)
  • 2 tablespoons Olive oil (30 ml)
  • 1/4 cup Chopped fresh parsley (5g)
  • 1/4 teaspoon Red pepper flakes (Optional) (1g)
  • Salt and pepper to taste

Instructions:

  1. Bring water or broth to a boil in a saucepan. Add orzo and cook according to package directions until al dente. Drain, reserving a little pasta water.
  2. While the orzo cooks, in the same saucepan, combine the lemon zest, lemon juice, olive oil, Parmesan cheese, parsley, and red pepper flakes (if using). Season with salt and pepper.
  3. Add the drained orzo to the lemon sauce and toss to coat. Add a splash of reserved pasta water if needed to loosen the sauce. Keep warm.
  4. Heat olive oil in the skillet over medium-high heat until shimmering.
  5. Pat salmon fillets dry and season with salt and pepper.
  6. Place salmon skin-side down (if using) in the hot skillet. Cook for 4-5 minutes, or until the skin is crispy and golden brown.
  7. Flip salmon and cook for another 2-3 minutes, or until cooked through and flakes easily with a fork. Add butter, garlic, and thyme to the pan during the last minute of cooking, basting the salmon with the melted butter. Ensure internal temp reaches 145F.
  8. Divide the lemon orzo between two plates. Top with the seared salmon fillet. Garnish with extra parsley and a lemon wedge.