One-Pan Salmon & Orzo

A real taste of the Mediterranean today with my one-Pan Salmon & Orzo dish.

A healthy, flavourful dish with vibrant colours & even though it’s quick to make for a great meal during the week, it’s perfect for a special occasion too.

I’ve used a lovely mix of fresh & dried herbs including fennel seeds, parsley & chilli flakes that make it so fragrant.

And it really is a one-pan dish, you don’t need to serve anything else with it because the orzo pasta cooks in the dish at the same time. A final squeeze of lemon juice & some rocket leaves added at the end really brings the dish together.

Buonissimo!

Mangia, mangia! 👩🏻‍🍳

One-Pan Salmon & Orzo recipe:

4 salmon fillets
1 tbsp extra virgon olive oil
1-2 shallots, diced
2 cloves garlic, minced
200g orzo
4 tbsps vermouth bianco or white wine
450ml vegetable broth
1 tsp fennel seeds, ground
1 tsp red pepper flakes
Handful of black olives
Handful of halved cherry tomatoes
2 tbsps chopped parsley
Handful of rocket leaves
To serve - lemon wedges

Serves 4 people

1. In a large, deep sided pan heat the oil over a medium heat. Season the salmon with salt & pepper. Add the salmon, skin side down, cook for about 3 minutes. Then flip over & cook the flesh for another 3 minutes. Remove the salmon from the pan.

2. Add the shallot & cook until soft, then add the garlic & cook for a 1 minute more. Add the orzo & vermouth, stir until evaporated. Add the vegetable stock, fennel seeds, red pepper flakes, salt & pepper. Bring to a simmer, then reduce the heat & cook, covered, until the orzo is tender for about 9 -11 minutes. Lift the lid & stir occasionally to ensure it isn’t sticking to the bottom of the pan.

3. Stir in the tomatoes, olives & parsley & turn off the heat. Return the salmon to the pan & leave for a minute or two to warm through with the lid on.

4. Scatter over the rocket leaves & serve with lemon wedges.