NUTRITION

SERVINGS

INGREDIENTS

6 oz Salmon fillet

0.13 cup Dry orzo

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Fresh lemon juice

0.5 tsp Lemon zest

1 tbsp Fresh parsley

1 tsp Fresh dill

1 cup Baby spinach

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium pot of water to a boil, add a pinch of salt, and cook the orzo for 8-9 minutes until it is perfectly al dente.

• 2

  Pat the salmon fillet completely dry with a paper towel and season both sides evenly with the sea salt and black pepper.

• 3

  Heat one teaspoon of olive oil in a stainless steel or cast iron skillet over medium-high heat until the oil is shimmering.

• 4

  Place the salmon in the pan skin-side down and press gently with a spatula for 10 seconds to ensure even contact; sear for 4-5 minutes until the skin is shatteringly crisp.

• 5

  Carefully flip the fillet and cook for another 2-3 minutes until the salmon is just cooked through and opaque.

• 6

  Remove the salmon to a plate to rest; in the same skillet, add the remaining teaspoon of oil, minced garlic, and baby spinach, sautéing for 1 minute until just wilted.

• 7

  Drain the cooked orzo and transfer it to a mixing bowl, then fold in the sautéed spinach, lemon juice, lemon zest, chopped parsley, and fresh dill.

• 8

  Plate the lemon-herb orzo as a base and top with the crispy pan-seared salmon fillet.