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For this dish, you will need two salmon fillets. Each fillet should weigh about 6 ounces. Fresh salmon gives the best taste, but frozen works too. Look for bright color and no strong smell. You need one cup of orzo pasta. Orzo looks like rice but cooks like pasta. It adds a nice texture to the dish. You can find it in the pasta aisle of most stores. To make your meal pop, gather some key flavor enhancers: - 2 cups vegetable broth - 1 tablespoon olive oil - 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - Zest and juice of 1 lemon - 1 garlic clove, minced - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1/2 cup feta cheese, crumbled - Fresh arugula or spinach for serving These ingredients work together to create a bright, fresh taste. The lemon and dill give the dish a wonderful aroma. The feta adds a creamy touch, while the tomatoes provide a nice burst of flavor. To cook the orzo, start with a medium saucepan. Pour in 2 cups of vegetable broth and bring it to a boil. The broth adds great flavor. Once boiling, add 1 cup of orzo pasta. Cook it for about 8 to 10 minutes. You want it to be al dente, which means it should still have a slight bite. After cooking, drain the orzo and set it aside. This step is simple but key to a tasty meal. Next, focus on the salmon. Take 2 salmon fillets and season them well. Use salt, pepper, lemon zest, and half of the fresh dill. This mix gives the salmon a fresh taste. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the salmon fillets skin side down. Cook them for about 4 to 5 minutes until they are golden brown. Flip the fillets over and add 1 minced garlic clove and the juice of 1 lemon. Cook for an additional 4 to 5 minutes. The salmon is ready when it flakes easily with a fork. Keep it warm after cooking. Now it's time to combine everything. In the same skillet with leftover oil, add the cooked orzo, halved cherry tomatoes, and the remaining dill. If it looks dry, add a bit more olive oil. Gently toss these together and heat for about 2 minutes. This step melds all the flavors. To serve, plate the orzo mixture on individual plates. Lay the salmon fillet on top and sprinkle with crumbled feta cheese. For a pop of color, add fresh arugula or spinach around the dish. This adds freshness and makes it look beautiful. Enjoy your meal! When picking salmon, look for bright, shiny skin. The flesh should appear moist, not dry. Fresh salmon smells like the sea, not fishy. Always check for firm texture. If it feels mushy, skip it. Ask your fishmonger for wild-caught salmon. It's often fresher and tastier than farmed. To cook orzo just right, use plenty of water. This helps it not stick together. Follow the package instructions for timing, usually about 8-10 minutes. Test the orzo before draining; it should be al dente. If you prefer softer pasta, cook it a minute longer. Draining it quickly prevents sogginess. For a great meal, plate the orzo first. Place the salmon on top for a nice look. Sprinkle crumbled feta over the fish for flavor. Add fresh arugula or spinach around the plate. This adds color and a fresh crunch. You can also serve with lemon wedges on the side. They add a zesty touch when squeezed over the dish. {{image_2}} You can easily add vegetables for more color and taste. Consider bell peppers, zucchini, or asparagus. These veggies will cook quickly and blend well with the orzo. Simply chop them and toss them into the skillet with the orzo. You can even roast them first for a deeper flavor. This way, you make the dish more nutritious and vibrant. If you want to switch things up, try using other herbs. Basil and parsley offer fresh flavors that go well with salmon. You can also try tarragon for a unique twist. Just chop the herbs and mix them in with the orzo, or sprinkle them on top as a garnish. This small change can make your meal feel new and exciting. Feta cheese adds a nice touch, but you can try other cheeses too. Goat cheese gives a creamy texture that contrasts well with the salmon. Parmesan adds a nutty flavor that enhances the dish. Simply crumble or grate the cheese and sprinkle it over the salmon and orzo before serving. Each cheese brings its own unique taste to this healthy dinner. Store any leftover Lemon Dill Salmon Orzo in an airtight container. This keeps it fresh. Place the container in the fridge. It will stay good for up to three days. Make sure to cool the dish before sealing it. If you want to keep it longer, consider freezing. To reheat, use the microwave or stovetop. If you use the microwave, place the orzo in a bowl. Add a splash of water to keep it moist. Heat for one to two minutes. Stir halfway to warm it evenly. For the stovetop, use a skillet over low heat. Stir gently until hot. This helps maintain the dish's flavors. You can freeze Lemon Dill Salmon Orzo if you plan to save it longer. First, let the dish cool completely. Then, place it in a freezer-safe container or bag. Make sure to remove as much air as possible. Label it with the date. The dish can last for up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. Yes, you can use frozen salmon. Make sure to thaw it before cooking. Thawing helps it cook evenly. You can leave it in the fridge overnight or use cold water. Just be sure to dry it well before seasoning. This way, you still get a tasty and juicy salmon. If you don't have orzo, you can try other small pastas. Examples are ditalini, farro, or even quinoa. Each will bring a different texture. Adjust cooking times as needed. Quinoa cooks faster, while ditalini takes about the same time as orzo. This dish lasts about three days in the fridge. Store it in an airtight container. Make sure to cool it to room temp first. When you’re ready to eat, just reheat it in the microwave or on the stove. Enjoy your Lemon Dill Salmon Orzo even days later! This blog post covers how to make a tasty salmon and orzo dish. We explored the key ingredients, including fresh salmon and orzo pasta, along with flavor enhancers. I walked through easy cooking steps for perfect salmon and orzo. You learned tips for freshness, texture, and serving ideas. In the end, this dish offers great flavor and simple options. Feel free to add veggies or switch herbs. Remember, cooking is about trying new things. Enjoy your meal and impress your friends!

Lemon Dill Salmon Orzo

Cook up a delicious Lemon Dill Salmon Orzo in just 30 minutes! This easy recipe combines perfectly seared salmon with cheesy orzo pasta, fresh cherry tomatoes, and vibrant herbs for a meal that's bursting with flavor. Perfect for a weeknight dinner or a special occasion, this dish is sure to impress. Click through to discover the full recipe and elevate your dining experience with this wholesome and tasty meal!
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Ingredients
  

2 salmon fillets (about 6 oz each)

1 cup orzo pasta

2 cups vegetable broth

1 tablespoon olive oil

2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)

Zest and juice of 1 lemon

1 garlic clove, minced

Salt and pepper to taste

1 cup cherry tomatoes, halved

1/2 cup feta cheese, crumbled

Fresh arugula or spinach for serving

Instructions
 

Cook the Orzo: In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook for about 8-10 minutes, or until al dente. Drain and set aside.

    Prepare the Salmon: Season the salmon fillets with salt, pepper, lemon zest, and half of the dill.

      Sear the Salmon: In a large skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin side down, and cook for about 4-5 minutes. Flip the fillets and add the minced garlic and lemon juice. Cook for another 4-5 minutes or until the salmon is cooked through and flakes easily with a fork. Remove from skillet and keep warm.

        Combine Ingredients: In the same skillet, add the cooked orzo, cherry tomatoes, the remaining dill, and a touch more olive oil if needed. Gently toss to combine and heat through for an additional 2 minutes.

          Serve: Plate the orzo mixture on individual plates, place the salmon fillet on top, and sprinkle with crumbled feta cheese.

            Garnish: Add fresh arugula or spinach around the dish for color and freshness.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 2